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Ingredients
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1 cup butter or margarine softened
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1/3 cup sugar
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1/3 cup firmly packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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4 ounces dried apricot halves
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1/2 cup waer
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3 tablespoon ground cinnamon
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Lemon Icing
Directions
Beat butter at medium speed of an electric mixer until
creamy; gradually add sugar, beating well. Add egg and vanilla; beat
well/
combine flour and baking powder; gradually add to butter
mixture, stirring well (dough will be stiff).
Divide dough into 8 equal portion; shape intoballs. Wrap in
wax paper, and chill 1 hour.
Combine apricot halves and water in a smallsaucepan. Bring
to a boil; cover, reduce heat and simmer 10 to 15 minutes or until tender,
strring often. Remove from heat. Position knife blade in food
processor bowl. Add apricot mixture, honey and cinnamon; process
until smooth. Cover and chill.
Shape each portion of dough intoan 8-inch log. Place
logs 4 inches apart on greased cookie sheets. Place the handle of a
wooden spoon lengthwise down the center of each og; gently press handle to
form a 1/2 inch wide indenttion. Spoon about 1 1/2 tablespoons
apricot mixture into each indentation. Bake 350 degrees for 18 to 20
minutes or until lightly browned. Cool 10 minutes on cookie sheets;
remove to wire racks, and let cool completely. Drizzle lemon
icing evenly over logs. Cut each log diagonally into 7
cookies. Yield: about 5 dozen
Lemon Icing
Combine all ingredients in a bowl; stir until smooth. Yeild 1/4
cup.
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