Apricot Butter Cookies

  • Prep 1 hr 20 min
  • Total 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

Steps

  • 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 Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
35mg
1%
Potassium
15mg
0%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
0g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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