| 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>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”