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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings 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.

Nutrition