| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
All-purpose flour |
| 1 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 2 |
t |
Ground cinnamon |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Allspice |
| 1 |
c |
Dark brown sugar |
| 1 |
c |
Salted butter, softened |
| 3/4 |
c |
Molasses |
| 1 |
|
Egg |
| 1 1/2 |
c |
Chopped dried apricots |
| 1 |
c |
Confectioners' sugar |
| 2 |
T |
Milk |
| 1/2 |
t |
Vanilla extract |
INSTRUCTIONS
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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