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CATEGORY CUISINE TAG YIELD
Eggs, Dairy All newly t, Cookies 60 Servings

INGREDIENTS

1 c Butter or margarine
1 1/2 c Granulated sugar
1 t Baking soda
1/4 t Salt
2 Eggs
1 Carton, 8 oz. dairy sour
cream
1/2 c Apricot preserves
3 1/4 c All-purpose flour
Apricot preserves, melted
optional

INSTRUCTIONS

In a large mixing bowl beat butter with an electric mixer on medium  to
high speed about 30 seconds or until softened. Add the sugar,  baking
soda, and salt. Beat until combined. Beat in eggs, sour cream,  and
apricot preserves until combined. Beat in as much of the flour as  you
can with the mixer. Using a wooden spoon, stir in any remaining  flour.
Drop dough from a rounded teaspoon 2 inches apart on an  ungreased
cookie sheet. Bake in 350 oven for 8 to 10 minutes or until  edges are
lightly browned. Cool on cookie sheet for 1 minute. Remove  cookies
from cookie sheet and cool on a wire rack. Store in layers  separated
by waxed paper in an airtight container in the refrigerator  for up to
3 days. Just before serving, if desired, brush with melted  apricot
preserves. To melt preserves, heat them in a saucepan over  low heat,
stirring constantly. Makes about 60.  Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #753 by  L979@aol.com on Aug 21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 90
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 10.5mg
Sodium: 59.3mg
Potassium: 14.6mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 6.2g
Protein: <1g


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