Apricot Cookie Strips

Apricot Cookie Strips

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

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