Another recipe from Taste of Home!
I had some filling left from the brie so I made this- couldn't let apricot go to waste!
Form 2 rectangles on your cookie sheets 12x3 inches.
(I only used one, but should have used 2)
Make an indentation for the filling.
I just used my finger, the recipe says use a spoon handle but it didn't work for me.
You will bake at 3508 for 10 minutes, then fill, then bake an additional 12 minutes.
After they cool for 2-5 minutes on the tray, cut and put on a cooling rack.
But be careful they might be crumbly.
- Prep: 25 min. Bake: 20 min./batch + standing
- Yield: 34 Servings
Ingredients
- 3/4 cup butter, softened
- 3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 egg
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup apricot preserves
- 1/2 cup vanilla or white chips **didn't use**
- 1 teaspoon shortening **didn't use**
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12-in. x 2-1/2-in. rectangle on an ungreased baking sheet.
- Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each log. Bake at 350° for 10 minutes.
- Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on a wire rack.
- In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set. Didn't do this part... didn't need to... =)
- Yield: about 2-1/2 dozen.
Nutritional Facts1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 88 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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