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Corn Meal Apricot Nut Cookies

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“A different kind of cookie. This recipe originally called for shortening, but I never use it, so I always substitute butter. I think butter gives a much better flavor, especially to baked goods.”
READY IN:
1hr 8mins
SERVES:
24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter; add sugar, eggs and lemon extract. Beat well.
  2. Dredge apricots with 1/2 cup of the flour and add.
  3. Sift remaining flour with other dry ingredients and add; mix well.
  4. Add nuts if desired.
  5. Drop by teaspoonfuls onto greased (or use parchment paper) cookie sheet; flatten with a fork.
  6. Bake 10 to 12 minutes at 400°F.

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