2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in 350 oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in layers separated by waxed paper in an airtight container in the refrigerator for up to 3 days. Just before serving, if desired, brush with melted apricot preserves. To melt preserves, heat them in a saucepan over low heat, stirring constantly. Makes about 60.