MOLASSES APRICOT COOKIES

      Title: MOLASSES APRICOT COOKIES
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
   :          Cookies:
     3 1/4 c  all-purpose flour
         1 ts baking soda
       1/4 ts salt
         2 ts ground cinnamon
         1 ts ground ginger
       1/2 ts allspice
         1 c  dark brown sugar
         1 c  salted butter, -- softened
       3/4 c  molasses
         1 lg egg
     1 1/2 c  chopped dried apricots
   :          Icing:
         1 c  confectioners' sugar
         2 TB milk
       1/2 ts vanilla extract
   
   Preheat oven to 300. In a medium bowl, mix together flour, soda,
   cinnamon, ginger, and allspice. Mix until blended well. In a large
   mixing bowl, beat sugar and butter at medium speed until mixture
   forms a grainy paste and scrape sides of bowl. Add molasses and egg
   and beat until light and fluffy. Add flour mixture and apricots and
   blend at a low speed just until combined. Do not overmix. Divide
   dough in half and shape each half into a roll about 1 1/2 inches in
   diameter. Wrap rolls in waxed paper and chill until firm. Slice
   cookies 1/2-inch thick and place on ungreased cookie sheets about 2
   inches apart. Bake 25-30 minutes until cookies are set. Transfer to
   cool surface.
   
   Icing: blend sugar, milk, and extract in a small bowl until smooth.
   Drizzle cookies with icing.
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