Apricot Cookies

I rarely make a dessert that does not include chocolate, but when Adam signed up to bring something sweet for the annual teacher potluck, I decided to break out of the chocolate mold (mostly because I wouldn't be eating much of these, but also because my fridge yesterday was a barren wasteland save for a large box of beef sticks and a jar of apricot preserves).  The recipe is from the Nov/Dec 2009 issue of Simple and Delicious. Since the online recipe is subscriber-only, here's the recipe:

• 34 Servings
• Prep: 25 min. Bake: 20 min./batch + standing

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

• 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 baking sheet.
• 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.
• 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.
• In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 88 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Apricot Cookie Strips published in Simple & Delicious November/December 2009, p58

 I followed the recipe pretty closely except I was completely out of shortening and the almond bark I melted was far from drizzleable. (I warned you days ago that I make up words, so no complaining now.)  Anyway, I ended up mixing up some regular powdered sugar/butter/milk/almond flavoring frosting to drizzle over the top.

Another tip: Use the parchment paper-it is much easier to transfer and then you can reuse it under the wire rack to catch the drips.  Side note: I just typed wire wrack and stared in confusion for several seconds as to why it didn't look quite right. You know you're getting tired when you start using random silent w's. I'm wreally tired.

I'm not sure if the cookies were that big of a hit since about a third of them returned home. But seriously, who takes the apricot preserve cookies when there are almond bark-dipped Oreos and fudge made out of Cheese Whiz? Since we are supposed to bring treats to work Monday, I think the rest of the cookies will show up then. Along with some almond bark-dipped Oreos if I can swing it.