SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Italian Cornmeal-Apricot Cookies

Makes: 42 servings
Serving size: 1 cookie Yield: about 42
Prep 30 mins Stand 5 mins Bake 350°F 10 mins  per batch
Italian Cornmeal-Apricot Cookies
Ingredients
  • 1 3/4  cups  all-purpose flour
  • 3/4  cup  yellow cornmeal
  • 1/2  teaspoon  salt
  • 1  cup  butter, softened
  • 3/4  cup  sugar
  • 2  eggs
  • 1 1/2  teaspoons  vanilla
  • 1  teaspoon  finely shredded lemon peel
  • 3/4  cup  snipped dried apricots
  • 1/2  cup  pine nuts
Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a medium bowl stir together flour, cornmeal, and salt; set aside.

2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat mixture about 2 minutes or until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating on low speed after each addition. Beat in vanilla and lemon peel. Beat in flour mixture on low speed until combined. Stir in dried apricots. Let dough stand for 5 minutes.

3. Place pine nuts in a shallow dish. Shape dough into 1 1/4-inch balls. Lightly press one side of each ball into pine nuts. Place balls, nut sides up, 2 inches apart on the prepared cookie sheet. Using your fingers, flatten each ball slightly.

4. Bake about 10 minutes or until edges are set. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack; cool.

From the Test KitchenTo Store:
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Italian Cornmeal-Apricot Cookies)
  • Servings Per Recipe 42,
  • cal. (kcal) 99,
  • Fat, total (g) 6,
  • chol. (mg) 20,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 5,
  • pro. (g) 1,
  • vit. A (IU) 205,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 70,
  • Potassium (mg) 42,
  • calcium (mg) 5,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe