Gingerbread Cookies With Apricots

• 12 cup unsalted butter
• 1 cup sugar
• 1 teaspoon ground ginger
• 14 teaspoon allspice
• 2 eggs
• 2 tablespoons molasses
• 14 cup finely minced fresh gingerroot
• 3 cups all-purpose flour
• 12 teaspoon baking soda
• 34 teaspoon salt
• 34 cup chopped almonds
• 12 cup dried apricot

1. Preheat oven to 325 F.
2. Cream butter,sugar, ground ginger and allspice until light and fluffy.
3. Beat in eggs, molasses and chopped ginger root.
4. Combine flour, baking soda and salt: blend into butter mixture mix in almonds and apricots (chill dough for ease of handling).
5. Divide dough in half.
6. On light floured surface shape each portion into 2 12 inch long logs.
7. Place logs on lightly buttered cookie sheet.
8. bake 30 to 35 minute or until firm.
9. Let cool and cut diagonally to 3/8 inch thick slices.
10. Place slices on a cookie sheet and bake at 250 F for approximately one hour.
11. .

unsalted butter, sugar, ground ginger, allspice, eggs, molasses, fresh gingerroot, allpurpose, baking soda, salt, almonds, apricot

Taken from www.food.com/recipe/gingerbread-cookies-with-apricots-466052 (may not work)