This is such a special time of year. The weekends are jam packed with activities, festivities and lots of great food. On Saturday, we had a wonderful lunch at The Webster House followed by a performance of The Nutcracker at the Kauffman Center. What a magical afternoon. We celebrated my husband’s birthday with our annual Cinderella carriage ride on the Country Club Plaza and we enjoyed the sights, sounds and smells of the most joyous time of year. Sunday was a beautiful advent service at church followed by an annual mother daughter tea that a special friend hosts each year.

The tea brings me to this recipe, Apricot Glazed Cookies, which are perfect to accompany a Christmas cup of tea. This is very easy to mix together and the kids will have fun glazing the rich butter tea cookies. No pressure to decorate, just bake and enjoy.

It is our wish that each of you will take time to create food memories and traditions this holiday.

Apricot Glazed Cookies

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all purpose flour

Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons half and half
1 teaspoon light corn syrup

Toasted almond slices

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Divide mixture into fourths and form 4 logs about 4 1/2 inches each. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375º F. Cut logs into 1/4 inch slices with sharp knife. Place 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges are slightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies. Garnish with toasted almond slices.

Makes about 5 dozen cookies