Ingredients
2 packages yellow cake mix (regular size)1/2 cup all-purpose flour1 cup canola oil6 large eggs, room temperature, divided use1 teaspoon ground cinnamon1/2 teaspoon ground ginger3 tablespoons water4 cups finely chopped pecans, divided 2/3 cup apricot preservesICING:2 cups confectioners’ sugar3 to 5 tablespoons water
Preparation
Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended.
In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets.
Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, combine confectioners’ sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
