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Apricot Cookie Strips Recipe

Apricot Cookie Strips Recipe photo by Taste of Home

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This delightful cookie is one that kids will love, but it’s sophisticated enough for adult parties, too! Caroline Wamelink - Cleveland Heights, OH

This recipe is:

Diabetic Friendly

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Apricot Cookie Strips Recipe

Prep: 25 min. Bake: 20 min./batch + standing

Yield: 34 Servings

25 20 45

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup apricot preserves
1/2 cup vanilla or white chips
1 teaspoon shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12-in. x 2-1/2-in. rectangle on an ungreased baking sheet.
Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each log. Bake at 350° for 10 minutes.
Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on a wire rack.
In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set. Yield: about 2-1/2 dozen.

Nutritional Facts 1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 88 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Apricot Cookie Strips in Simple & Delicious November/December 2009, p58

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Apricot Cookie Strips

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Reviewed on Jul. 13, 2011 by scqfishinggirl

I changed this up a little for my family's taste, and they absolutely loved it. Instead of indenting the dough, I spread a thin layer of strawberry preserves over all the dough. I also cooked it 2 minutes longer both times. I didn't have cream cheese, so I used plain powedered sugar/milk glaze, which worked great. The entire thing makes up so easily and quickly, I'll definitely make these again. I plan to try plum jelly instead of strawberry preserves next time. Likely any flavor would work beautifully. The almond extract makes the cookie part extra special.

Reviewed on Dec. 27, 2010 by James Skidmore

I would make them narrower and a bit thicker in the future as they do break in the middle. I will use a different recipe for the frosting as I could not get the butter/vanilla chocolate to be thin enough to drizzle. They are delicious and a hit with many who tasted them this year.

Reviewed on Dec. 20, 2010 by jess77

These are really delicious, though I also found they tended to break in the middle ...

Reviewed on Nov. 07, 2009 by mymanya

These cookies are yummy, and easy to make. I found that they tended to break in the middle where the indentation was, so I just cut them in half. The next time I make them I will try making two indentations, then cut them in half. I made these for our church bake sale, and they were a hit!