Corn Meal Apricot Nut Cookies

Submitted by Graciebonica

"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."

 

• Ready In: 1hr 8mins
• Ingredients: 11
• Yields: 4 dozen
• Serves: 24

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.