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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 36 |
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My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. âAmy Forkner, Cheyenne, Wyoming Ingredients:
3/4 cup butter, softened |
1 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
1-2/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 package (10 to 12 ounces) vanilla or white chips |
3/4 cup chopped almonds |
3/4 cup chopped dried apricots |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots.
2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6 dozen.
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