Apricot Butter Cookies

Enjoy these delicious cookies topped with dried apricots – perfect for a dessert.

  • Prep Time 1 hr 20 min
  • Total Time 1 hr 50 min
  • Servings 48

Ingredients

Cookies

1
cup butter or margarine, softened
3/4
cup powdered sugar
1
teaspoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
1/4
cup finely chopped dried apricots

Frosting and Garnish

1/4
cup butter or margarine, softened
1/4
cup apricot preserves
1
cup powdered sugar
3
medium dried apricots, cut into 48 strips
  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
  • 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
  • 3 Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
35mg
35%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.