6 T butter, softened
½ C sugar
2 T canola oil
1 t vanilla extract
¼ t butter flavoring
1 ½ C all purpose flour
¼ C cornstarch
1 t baking powder
¼ t salt
1 egg white
1/3 C chopped walnuts
7 ½ t B & R Farms Dried Apricot Cinnamon Spread
In a mixing bowl, cream butter, sugar & egg. Beat in oil, vanilla and butter flavoring.
Combine the flour, cornstarch, baking powder and salt; stir into creamed mixture.
Roll into 1" balls. In a small bowl, lightly beat egg white.
Dip each ball halfway into egg white, then into walnuts.
Place nut side up 2 inches apart on baking sheets coated with nonstick cooking spray.
Using the end of a wooden spoon handle, make an indentation in the center of each.
Bake at 350 F. for 8-10 minutes or until the edges are lightly browned.
Remove to wire racks.
Fill each cookie with ¼ teaspoon Cinnamon Spread; cool.
Makes 2 ½ dozen.