Apricot-pecan cookies

Yield: 16 servings

Measure Ingredient
¼ teaspoon Ground cardamom
8 smalls (or 6 lg) dried apricots, finely chopped
1 Portion Vanilla dough see Basic cookie dough recipe
¼ cup Pecans, finely chopped

Mix cardamom and apricots into dough. Roll dough into an 8-inch log and slice into 16 pieces. Roll each piece into a ball and coat with chopped pecans. Put balls on ungreased cookie sheet(s) 1 inch apart.

Bake 12 to 14 min. at 350degF, until bottoms are browned. remove to a wire rack to cool.

Per cookie: 71 ca., 1 g pro, 8 g car, 4 g fat, 11 mg chol buttter, 3 mg chol with margarine, 31 mg. sod, Exchanges: ¼ starch/bread, ¼ fruit, ¾ fat

#3 of a set of nine to prepare a marathon of cookies Woman's Day Nov.22, 1994, typos by Charlotte Welch Submitted By CHARLOTTE WELCH On 10-30-94

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