Apricot Cookie Strips

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup apricot preserves
• 1/2 cup vanilla or white chips
• 1 teaspoon shortening

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture. Divide dough in half. Shape each half into a 12-in. x 2-1/2-in. rectangle on an ungreased
2. .
3. Using the end of a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each log. Bake at 350u0b0 for 10 minutes.
4. Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on a wire rack.
5. In a microwave, melt vanilla chips and shortening; stir until smooth. Drizzle over warm cookies. Let stand until set.

butter, sugar, egg, almond extract, flour, cream of tartar, baking soda, salt, ground nutmeg, apricot preserves, vanilla, shortening

Taken from www.tasteofhome.com/recipes/apricot-cookie-strips/ (may not work)