chocolate apricot almond cookie
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)
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening, such as crisco
- 1 cup sugar
- 1 - egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups flour
- 3/4 cup dried apricots, chopped
- 3/4 cup coconut, optional
- 1/2 cup roasted salted almonds, chopped, optional
- CHOCOLATE FOR DIPPING:
- 1 1/2 cups semi sweet chocolate
- 1 teaspoon vegetable oil
How To Make chocolate apricot almond cookie
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Step 1Preheat oven to 375.
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Step 2Cream 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.
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Step 3Roll in 1" balls, approx a tablespoon of dough. Place on ungreased cookie sheets, flatten slightly, I just use the palm of my hand ;)
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Step 4Bake for 10-12 minutes, for a more crisp cookie lean towards the 12 minutes. Remove from oven and to racks to cool. -
Step 5Over 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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