In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Using a #40 purple scoop, scoop out dough onto parchment lined sheet trays. Place in cooler and let chill completely; overnight is preferred.
The next day, round each dough ball, roll in sanding sugar. Then, using a teaspoon measuring spoon, make a bowl-shaped divot on the top of the cookies. Fill with 0.25oz filling. Bake at 350F until golden brown. Let cool completely, depan, and drizzle with flat icing.
* Please reach out to Dawn Sales Representative for item number.
Apricot Cookie, Vanilla, Fruit, Fruit Spread, Apricot Filling, Summer