My family gave me a bag of apricot. I ate some fresh. I decided to bake with it too.
*Pick a rather small size apricots. As the sliced apricot will be set on top of your cookie.
Wash and dry apricot. Slice into halves. Remove the pit. Slice each halves into four.
1. 1-1/2 Cup shifted flour with 1 tsp Baking Powder, 2 Tbsp Ground Flaxseed Mills.
2. Mix 3/4 stick softened butter in a bowl with spatula - about 10 times, then, mix in 1/3 C sugar. Hand mix till pale.
3. Add 2 tsp Cook's Pure Almond Extract (optional: and 1 tsp pure Vanilla Extract ) to #2 above.
Mix #1 and #2 together well.
Preheat oven to 400'F
With 1 inch cookie scoop, scoop onto lined baking sheet with silpat or unbleached parchment paper.
Thumbprint each dough deep enough to hold a 1/4 tsp drop of apricot preserve and a small piece of sliced fresh apricot.
Or you can make one without apricots and place a sliver of almond on top of it if you would like.
Bake for 10 min or so.