: Cookies:
3 1/4 c all-purpose flour
1 ts baking soda
1/4 ts salt
2 ts ground cinnamon
1 ts ground ginger
1/2 ts allspice
1 c dark brown sugar
1 c salted butter, — softened
3/4 c molasses
1 lg egg
1 1/2 c chopped dried apricots
: Icing:
1 c confectioners’ sugar
2 TB milk
1/2 ts vanilla extract
Preheat oven to 300. In a medium bowl, mix together flour, soda,
cinnamon, ginger, and allspice. Mix until blended well. In a large
mixing bowl, beat sugar and butter at medium speed until mixture
forms a grainy paste and scrape sides of bowl. Add molasses and egg
and beat until light and fluffy. Add flour mixture and apricots and
blend at a low speed just until combined. Do not overmix. Divide
dough in half and shape each half into a roll about 1 1/2 inches in
diameter. Wrap rolls in waxed paper and chill until firm. Slice
cookies 1/2-inch thick and place on ungreased cookie sheets about 2
inches apart. Bake 25-30 minutes until cookies are set. Transfer to
cool surface.
Icing: blend sugar, milk, and extract in a small bowl until smooth.
Drizzle cookies with icing.
Yields
4 Servings
