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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apricot Streusel Cookies

These ultra-crunchy cookie "cups" can be made with your choice of jelly, jam or preserves. With a base that reminds you of an Italian lemon cookie and the topping of a streusel pie, I adore these filled cookies right out of the oven. The longer you let them sit, the sweeter and firmer the streusel topping will be.


For 12 Serving(s)


  • Nonstick cooking spray
  • Cookie base:
  • 1/2 cup(s) butter or margarine
  • 2/3 cup(s) sugar
  • 2 eggs
  • 1/4 cup(s) lemon flavored yogurt
  • 2 cup(s) flour
  • 2 teaspoon(s) baking soda
  • Streusel Topping:
  • 1/4 cup(s) apricot preserves
  • 1 cup(s) flour
  • 1/2 cup(s) sugar
  • 1/4 teaspoon(s) dried ginger
  • Filling:
  • 1/4 cup(s) apricot preserves

Apricot Streusel Cookies Directions

  1. For the cookie base: In a large bowl of an electric mixer, or hand-held, beat butter and sugar on high speed until creamy, about a minute or so. Add eggs and yogurt. Reduce speed to low and beat until well combined. In a separate bowl, blend the flour and baking soda together. Add to butter mixture and continue beating on low until blended well. You may need to switch to a paddle or wooden spoon. Transfer to a large piece of film wrap, at least 15-inches in length. Shape the dough into a rough log, wrap and roll with the palms of your hands until you form a log that is 12-inches long. Refrigerate at least 30 minutes.
  2. Preheat oven to 350-degrees F. Grease a 12-cup muffin tin with nonstick cooking spray; set aside. In a small bowl, using a fork, mash the preserves with remaining streusel ingredients; set aside.
  3. Remove dough from refrigerator, unwrap and slice into 12(1-inch thick)discs. Place each disc into each of the greased wells of muffin tin. Using your finger tips, press each so that the bottom of each well is covered and the dough comes up the sides slightly. Dollop a teaspoon apricot preserves in the center of each and evenly divide the streusel topping on each. Bake 12-15 minutes, or until crisp on top and it is starting to turn tan colored. Remove from oven to cool 10 minutes before lifting each out with a tablespoon onto a serving platter. Let cool a little more before serving warm. Or allow to completely cool before serving.
  4. NOTE: These are easily prepared using your favorite cookie dough recipe or even those prepared tubes of cookie dough found in supermarkets.