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Apricot Cookie Strips

 Apricot Cookie Strips
This delightful cookie is one that kids will love, but it’s sophisticated enough for adult parties, too! Caroline Wamelink - Cleveland Heights, OH
34 ServingsPrep: 25 min. Bake: 20 min./batch + standing

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

2 of 2

Apricot Cookie Strips (continued)

Directions (continued)

  • 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.