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• 1/2 cup dried apricots, chopped
• 1/4 cup water

Filling

• 1 egg
• 1/2 cup brown sugar, packed
• 1/2 tsp vanilla
• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• pinch salt pinch

Base

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 cup butter, softened

Heat oven to 425 F.

Combine apricots and water in small saucepan. Bring to the boil and reduce to simmer. Cook, covered until all the water is absorbed, about three minutes. Remove from heat, uncover and let cool.

Filling
In small bowl, combine all ingredients. Add cooled apricot mixture and set aside.
Base
Combine all ingredients. Shape into one-inch balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill 3/4 full with apricot mixture. Bake in oven for 10 to 12 minutes or until golden and puffed.

Remove from oven and let cool in pan for five minutes. Remove to cooling rack and cool.

Freezing: not recommended

~ Recipe courtesy of www.robinhood.ca and News Canada