Apricot Cookies
Combine sweet fruit with crunchy almonds and rich dark chocolate - you have the perfect, decadent dried apricot cookie recipe for year-round indulging!
Servings 36 cookies
Calories 177kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 cups powdered sugar
- 1 1/2 cups butter softened at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 eggs room temperature
- 1/2 cup sliced almonds
- 1 cup dried apricots chopped
- 12 oz dark chocolate chips 1 package
Instructions
- Mix the flour, baking soda, cream of tartar, and powdered sugar in a medium-sized bowl.
- Cream the butter, vanilla, almond extract, and egg in a large bowl in a stand mixer.
- Slowly pour the dry ingredients into the wet, adding until they are just mixed. Do not overmix.
- Cover the dough and refrigerate at least two hours.
- Heat the oven to 375°F. Cover a baking sheet in parchment paper.
- Drop dough by rounded teaspoonfuls about 2 inches apart on lined cookie sheet.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are melted.
- Dip each cookie halfway into melted chocolate, letting the excess drip off onto wax paper or similar.
- Place on waxed paper and let stand until chocolate is set, at least 2 hours.
Notes
To quickly set chocolate, refrigerate cookies 15 minutes. Store in tightly covered container at room temperature.