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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Apricot leather sheet — dissolve for amardine drink, pastry filling
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Apricot leather sheet — dissolve for amardine drink, pastry filling
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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HEAT oven to 350°F. BEAT shortening, sugar and brown sugar on medium speed of electric mixer 5 minutes or until light. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture, mixing well. Stir in apricots and nuts. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets . BAKE 12 minutes or until edges are lightly browned. Cool on cookie sheets 4 minutes. Place on cooling racks to cool completely.