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Unformatted text preview: egg, apricot nectar and apricot preserves beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11