Apricot Raisin Cookies
Serving Size : 72
Ingredients for prepare Apricot Raisin Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | seedless raisins |
| 1 | cup | dried apricots - minced |
| 3/4 | cup | shortening |
| 1/4 | cup | margarine |
| 1 3/4 | cups | sugar |
| 2 | | eggs |
| 1 | teaspoon | vanilla extract |
| 3 1/2 | cups | all-purpose flour |
| 1 | teaspoon | double-acting baking powder |
| 1 | teaspoon | baking soda |
| 3/4 | teaspoon | salt |
| 1/2 | teaspoon | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | cup | pecans - chopped |
recipe Apricot Raisin Cookies
1. Cut the dried apricots into very small pieces;
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combine with the raisins and 1 cup water in a saucepan with lid. Bring to a boil and simmer, covered,
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for 3-4 minutes. Remove from heat, leave covered and allow to cool. Do not drain.
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2. In a mixing bowl, cream the shortening and margarine; add sugar
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gradually. Add the slightly beaten eggs and vanilla. 3. Combine all the dry ingredients. Slowly add to
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egg mixture and blend thoroughly. Stir in the raisins, apricots and nuts.
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Drop by teaspoonfuls on greased cookie sheets, 2 inches apart. 4. Bake in preheated 350-degree oven 12-14
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minutes. Remove from cookie sheets and let cool on wire racks. Yield: about
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6 dozen.
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