| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/2 | ts | Allspice |
| 1 | c | Dark brown sugar |
| 1 | c | Salted butter,; softened |
| 3/4 | c | Molasses |
| 1 | lg | Egg |
| 1 1/2 | c | Chopped dried apricots |
| 1 | c | Confectioners' sugar |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
COOKIES ICING Preheat oven to 300. In a medium bowl, mix together flour, soda, cinnamon, ginger, and allspice. Mix until blended well. In a large mixing bowl, beat sugar and butter at medium speed until mixture forms a grainy paste and scrape sides of bowl. Add molasses and egg and beat until light and fluffy. Add flour mixture and apricots and blend at a low speed just until combined. Do not overmix. Divide dough in half and shape each half into a roll about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill until firm. Slice cookies 1/2-inch thick and place on ungreased cookie sheets about 2 inches apart. Bake 25-30 minutes until cookies are set. Transfer to cool surface. Icing: blend sugar, milk, and extract in a small bowl until smooth. Drizzle cookies with icing. Recipe By :THE DESSERT SHOW SHOW#DS3015 Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 22:42:28 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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