1/3
cup Cascadian Farm® organic apricot fruit spread
Glaze
1/2
cup powdered sugar
1
to 2 teaspoons milk
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Steps
1
Heat oven to 350°F. In medium bowl, stir brown sugar, shortening, butter, vanilla and egg yolk until blended. Stir in Bisquick mix until well blended.
2
Divide dough into 4 equal parts. Shape each part into 8x1-inch strip crosswise on ungreased cookie sheet. With handle of wooden spoon, make slight indentation lengthwise in each strip. Fill each indentation with about 1 1/2 tablespoons fruit spread.
3
Bake 12 to 14 minutes or until edges are light brown. Cool slightly on cookie sheet. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over tops. Cut diagonally into 1-inch strips.
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Raspberry and strawberry fruit spreads make more delicious cookies.
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