Apricot Cookie Strips Recipe
Apricot Cookie Strips Recipe photo by Taste of Home

Apricot Cookie Strips Recipe

Publisher Photo
This delightful cookie is one that kids will love, but it’s sophisticated enough for adult parties, too! Caroline Wamelink - Cleveland Heights, OH
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + standing
MAKES:34 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + standing
MAKES: 34 servings

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 teaspoon McCormick® Pure 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Apricot Cookie Strips in Simple & Delicious November/December 2009, p58

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.

Reviews for Apricot Cookie Strips

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 13, 2011

"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."

MY REVIEW
Reviewed Dec. 27, 2010

"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."

MY REVIEW
Reviewed Dec. 20, 2010

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

MY REVIEW
Reviewed Nov. 7, 2009

"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!"

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