Ingredients & Directions
1/4 t Ground cardamom -see Basic cookie dough
8 sm (or 6 lg) dried apricots, -recipe
-finely chopped 1/4 c Pecans, finely chopped
1 Portion Vanilla dough
Mix cardamom and apricots into dough. Roll dough into an 8-inch log
and slice into 16 pieces. Roll each piece into a ball and coat with
chopped pecans. Put balls on ungreased cookie sheet(s) 1 inch apart.
Bake 12 to 14 min. at 350degF, until bottoms are browned. remove to
a wire rack to cool.
Per cookie: 71 ca., 1 g pro, 8 g car, 4 g fat, 11 mg chol buttter, 3
mg chol with margarine, 31 mg. sod, Exchanges: 1/4 starch/bread, 1/4
fruit, 3/4 fat
#3 of a set of nine to prepare a marathon of cookies Woman’s Day
Nov.22, 1994, typos by Charlotte Welch
Yields
16 servings