APRICOT BUTTER COOKIES

Apricot Butter Cookies image

Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 48

Number Of Ingredients 9

Ingredients

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

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.
Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
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.
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 Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g