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Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 tsp almond extract
- 2 cups flour
- 1 cup finely chopped dried apricots
- 8 oz. white candy coating, chopped
- 1 cup finely chopped almonds, toasted
Directions
- In a large bowl, cream the butter and the confectioners' sugar until light and fluffy
- Beat in the extract
- Gradually add the flour
- Mix well
- Stir in the apricots
- Roll 1 tablespoonful of the dough into a 2 1/2 log.
- Shape into a crescent
- Repeat
- Place 2 inches apart onto greased baking sheets
- Bake at 350 F for 10-14 minutes or until set
- Remove to wire to cool completely
- In a microwave, melt the candy coating
- Stir until smooth
- Dip half of each cookie into the coating
- Allow the excess to drip off
- Press into the almonds
- Place on waxed paper
- Let stand until set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 36 servings | |
| Calories 119 | |
| Calories from Fat 68 | 57% |
| Total Fat 7.74g | 10% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 42mg | 2% |
| Potassium 45mg | 1% |
| Total Carbs 11.38g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.79g | 4% |
| Protein 1.42g | 2% |
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