Chocolate Apricot Almond Cookie

Wendy Rusch


Came across a recipe today in a BC newletter...And thought, I can top that! lol They used a cookie mix and apricots. I am using my own cookie recipe, apricots, coconut and roasted salted almonds.
Sounds better already don't it??? :o)
As shown in my second photo, these are wonderful on their own without the chocolate! :o)


★★★★★ 2 votes



  • 1/2 c
    butter, softened
  • 1/2 c
    butter flavored shortening, such as crisco
  • 1 c
  • 1
  • 1 tsp
    vanilla extract
  • 1 1/2 tsp
    cream of tartar
  • 1 1/2 tsp
    baking soda
  • 1/4 tsp
  • 2 c
  • 3/4 c
    dried apricots, chopped
  • 3/4 c
    coconut, optional
  • 1/2 c
    roasted salted almonds, chopped, optional

  • 1 1/2 c
    semi sweet chocolate
  • 1 tsp
    vegetable oil

How to Make Chocolate Apricot Almond Cookie


  1. Preheat oven to 375.
  2. Cream together butter, shortening, sugar, egg, vanilla. Sift together tartar, soda, salt and flour and add to creamed mixture, mixing until it's all incorporated. It may seem like it will never come together, but it will. :o) Stir in apricots, coconut and almonds.
  3. Roll in 1" balls, approx a tablespoon of dough. Place on ungreased cookie sheets, flatten slightly, I just use the palm of my hand ;)
  4. Bake for 10-12 minutes, for a more crisp cookie lean towards the 12 minutes. Remove from oven and to racks to cool.
  5. Over a double boiler, melt chocolate with oil. Dip half of a cooled cookie into chocolate and place on wax paper to dry. At this time, you may sprinkle with any assortment of decorations. Though I wouldn't use colored sugar as that may melt into the chocolate.

Printable Recipe Card

About Chocolate Apricot Almond Cookie

Main Ingredient: Flour
Regional Style: American
Hashtags: #coconut, #apricots

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