Apricot Butter Cookies

Apricot Butter Cookies

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

Prep Time

1:20

Hr:Mins

Total Time

1:50

Hr:Mins

Makes

 

About 4 dozen cookies

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.
Makes About 4 dozen cookies

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 35mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 0g;
Percent Daily Value*:
    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.