Gingerbread Cookies With Apricots
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
30 cookies
- Serves:
- 7
ingredients
- 1⁄2 cup unsalted butter
- 1 cup sugar
- 1 teaspoon ground ginger
- 1⁄4 teaspoon allspice
- 2 eggs
- 2 tablespoons molasses
- 1⁄4 cup finely minced fresh gingerroot
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup chopped almonds
- 1⁄2 cup dried apricot
directions
- Preheat oven to 325 F.
- Cream butter,sugar, ground ginger and allspice until light and fluffy.
- Beat in eggs, molasses and chopped ginger root.
- Combine flour, baking soda and salt: blend into butter mixture mix in almonds and apricots (chill dough for ease of handling).
- Divide dough in half.
- On light floured surface shape each portion into 2 12 inch long logs.
- Place logs on lightly buttered cookie sheet.
- bake 30 to 35 minute or until firm.
- Let cool and cut diagonally to 3/8 inch thick slices.
- Place slices on a cookie sheet and bake at 250 F for approximately one hour.
- .
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RECIPE SUBMITTED BY
tonyf56
United States
I was born in N.Y. to Italian parents in the 50s my father owned an Italian restaurant. I moved to ca in the 70s and started cooking professionally in the late 70s