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Apricot Drops

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Submitted by dharden

YIELD

servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 1
LARGE LARGE EGGS
158
CUP ML BROWN SUGAR
packed *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML ORANGE JUICE
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML ORANGE ZEST
grated
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML APRICOTS, DRIED
coarsely chopped *

Directions

Preheat oven to 350℉ (180℃) F; coat 2 cookie sheets with nonstick cooking spray.

Beat the egg, brown sugar, oil and orange juice with an electric mixer until smooth.

Add the flour, baking powder, orange rind and salt; beat until well mixed.

Add the apricots and stir to combine.

Drop the batter by rounded teaspoonfuls about 2 inches apart onto the cookie sheets.

Bake for 10 to 12 minutes, or until the cookies are lightly browned.

Cool on wire racks.

Repeat, if necessary, until all of the cookies are baked.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 190 38% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 166mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 3%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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