We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Apricot Butter Cookies

(0)
  0 reviews
  • 1 hr 20 min prep time
  • 1 hr 50 min total time
  • 9 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Enjoy these delicious butter cookies topped with dried apricots frosting as an anytime baked dessert.

Ingredients

Cookies

1
cup butter or margarine, softened
3/4
cup powdered sugar
1
teaspoon vanilla
1 1/2
cups all-purpose flour
1/4
cup finely chopped dried apricots

Frosting and Garnish

1/4
cup butter or margarine, softened
1/4
cup apricot preserves
1
cup powdered sugar
3
medium dried apricots, cut into 48 strips

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
  • 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
  • 3 Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
  • 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
  • 3 Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 4 In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
0%
Cholesterol
15mg
4%
Sodium
35mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
0g
0%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved