"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apricot Glazed Sugar Cookies Recipe

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This recipe for Apricot Glazed Sugar Cookies, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 30, 2005


1 c. butter, softened
1 1/4 c. powdered sugar
1/4 c. sugar
1/4 c. apricot preserves
1/4 c. firmly packed brown sugar
1 tbsp. butter, softened
1/2 tsp. almond extract
1-2 tbsp. half and half or milk
2 c. all-purpose flour
1 tsp. light corn syrup

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Press mixture together with hands; divide into fourths. Shape each four into a 4 1/2 inch log. Wrap each log in plastic food wrap; refrigerate one hour.

Heat oven to 375. CUt logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies with glaze. Garnigh with toasted almond slices, if desired.




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