In the bowl of a stand mixer fitted with the paddle attachment, mix together 100% creme cake base, 25% softened unsalted butter, 1.25% vanilla extract, 2.81% whole eggs, and 2.81% whole milk. Mix until well combined and mixture looks like cookie dough. Using a #40 purple scoop, deposit dough onto parchment lined sheet trays. Place in cooler and let chill completely; overnight is preferred.
The next day, round each dough ball and roll in sanding sugar. Using a teaspoon measuring spoon, make a bowl-shaped divot on the top of the cookies. Fill with 0.25 oz. filling. Bake at 350ºF until golden brown. Let cool completely. Depan, and drizzle with white flat icing.
* Please reach out to Dawn Sales Representative for item number.
Apricot Cookie, Vanilla, Fruit, Fruit Spread, Apricot Filling, Summer