Ingredients
3/4 cup softened butter
1 cup and 1/2 cup Splenda Brown Sugar Blend, separated
1 medium egg
1 teaspoon baking soda
2 cups flour
24 to 30 candied apricots
Preparation
Mix together in a medium mixing bowl the butter, 1 cup Splenda, egg, baking soda, and flour. Roll into 1 inch balls, making about 24 to 30 balls. Place balls onto a 9" by 13" cookie sheet that is covered in a piece of parchment paper. Touch a drinking glass to the 1/2 cup of Splenda then press into one of the cookie dough balls to flatten, repeat for each cookie. Place a candied apricot on top of each cookie. Bake at 350 degrees for 12 to 15 minutes or until browned.
