Corn Meal Apricot Nut Cookies |
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Prep Time: 20 Minutes Cook Time: 48 Minutes |
Ready In: 68 Minutes Servings: 12 |
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A different kind of cookie. This recipe originally called for shortening, but I never use it, so I always substitute butter. I think butter gives a much better flavor, especially to baked goods. Ingredients:
1 cup butter |
1 1/2 cups sugar |
2 eggs |
1 teaspoon lemon extract |
1 cup chopped dried apricot |
1/2 cup finely-chopped walnuts or 1/2 cup pecans |
3 cups cake flour, separated |
1 teaspoon baking powder |
1 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup yellow cornmeal |
Directions:
1. Cream butter; add sugar, eggs and lemon extract. Beat well.
2. Dredge apricots with 1/2 cup of the flour and add.
3. Sift remaining flour with other dry ingredients and add; mix well.
4. Add nuts if desired.
5. Drop by teaspoonfuls onto greased (or use parchment paper) cookie sheet; flatten with a fork.
6. Bake 10 to 12 minutes at 400°F.
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