I am looking for a recipe from an old Betty Crocker Recipe Magazine. I am not sure of the issue, but the recipe is for Apricot Butter Cookies. It has dried apricots in the cookies and apricot preserves in the frosting. If anyone has this recipe or the magazine issue number, I would greatly appreciate you sharing it with me. Thank you and happy holidays.

BZ

Apricot Frosting

• 1 ½ cups confectioners’ sugar


• ¼ cup apricot preserves


• 1 tablespoon butter, softened

Mix all ingredients together until well blended.  Frost cookies.

Thank you very much for the frosting recipe. Do you have the cookie recipe as well?  That would really help me out. Thank you so much.

BZ,

Are these cookies dropped, rolled or bar cookies?  I'm visiting my daughter out of state right now, but will look through my recipes when I get home.  I probably won't be able to get back to you until Monday.

DeeMarie

DeeMarie,

They are drop cookies. Thank you for all of your help. Enjoy your visit! Monday would be great.

BZ

BZ,

I don't know if this is the recipe you want or even if it's from a Betty Crocker Recipe Magazine, but it's the only one I have for dropped Apricot Butter Cookies.

I hope you had a wonderful Thanksgiving!

DeeMarie

Apricot Butter Cookies

·         ¾ cup dried apricots, finely diced

·         2/3 cup water

·         ¼ cup granulated sugar

·         1 ¼ cups all-purpose flour

·         ¼ cup granulated sugar

·         1 teaspoon baking powder

·         ½ cup butter or margarine, softened

·         1 (3 ounce) package cream cheese, softened

·         ½ cup chopped pecans

Simmer apricots, water, and granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by a little more than half, 12 to 15 minutes. Remove from heat and set aside, allowing to cool.

Sift together flour, sugar and baking powder; set aside.  Cream together butter and cream cheese, beating until smooth.

Stir dry ingredients into creamed mixture.  Add the apricot mixture and chopped pecans, mixing well.  Drop dough by tablespoonfuls onto greased cookie sheets.  Bake at 350°F. for 12 to 15 minutes.  Cool slightly on wire racks.  Frost with Apricot Frosting while warm.

Yield: 3 ½ dozen cookies.