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Apricot Angel Cookies

apricot-angel-cookies

Cook Time: 12 Min

Yield: 4 Servings

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Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 C. chopped dried apricots
  • 1/2 C. chopped walnuts

Directions

  1. HEAT oven to 350ºF.
  2. BEAT shortening, sugar and brown sugar on medium speed of electric mixer 5 minutes or until light. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture, mixing well. Stir in apricots and nuts. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets .
  3. BAKE 12 minutes or until edges are lightly browned. Cool on cookie sheets 4 minutes. Place on cooling racks to cool completely.

Apricot Angel Cookies

apricot-angel-cookies

Cook Time: 12 Min

Yield: 4 Servings

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 C. chopped dried apricots
  • 1/2 C. chopped walnuts

Directions

  1. HEAT oven to 350ºF.
  2. BEAT shortening, sugar and brown sugar on medium speed of electric mixer 5 minutes or until light. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture, mixing well. Stir in apricots and nuts. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets .
  3. BAKE 12 minutes or until edges are lightly browned. Cool on cookie sheets 4 minutes. Place on cooling racks to cool completely.

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