Apricot Cookie Strips

Name: Apricot Cookie Strips
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

12 ingredients

5 steps

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

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
2

.
3

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.
4

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.
5

In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set.