Mini-cookie cups with a luscious brown sugary apricot almond filling.

Apricot-Almond Mini-Cookie Cups

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups quick oats
1 1/4 cups all-purpose flour
2 large eggs
1 cup brown sugar, firmly packed
1 cup apricot preserves
1 cup finely chopped almonds

1. Heat oven to 350°F (175°C).
2. In large bowl, beat butter, granulated sugar, almond extract, and vanilla extract on medium speed of electric mixer until creamy. Add oats and flour; mix well.
3. Roll level measuring tablespoons of dough into balls; place into ungreased mini muffin pan cups. Press dough over bottom and up sides of each muffin cup. Set aside.
4. In medium bowl, combine eggs, brown sugar, preserves and almonds; mix well. Fill each dough “cup” with 1 level measuring tablespoon of filling.
5. Bake 25 to 30 minutes, until edges of dough are golden brown. Cool in pans on wire racks.

Makes about 40 cookie cups.