Serves: 36
Total Calories: 91
Heat oven to 350°F. In large bowl, beat sugar, brown sugar, margarine and 1/4 cup shortening until light and fluffy. Add vanilla and egg blend well. Add flour, baking powder, baking soda and salt mix well. Stir in rolled oats. Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. Make a small indentation in each cookie fill each indentation with 1/2 teaspoon apricot filling.
Bake at 350°F. for 9 to 13 minutes or until light golden brown. Cool 1 minute remove from cookie sheets. Meanwhile, in small saucepan over very low heat, melt glaze ingredients. Spoon or drizzle over warm cookies. Cool completely.
HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 1/3 cup increase flour to 1 1/3 cups. Bake as directed above.
Nutrition Per Serving (1 cookie): Calories 110 Protein 1g Carbohydrate 14g Fat 5g Sodium 70mg
PICTURE: Left to right: Apricot Snowcaps, Tropical Pineapple Coconut Bars
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apricot Snowcaps recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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