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Ingredients
- 1 1/2 c. all purpose flour
- 1 1/4 tsp baking pwdr
- 1/4 c. dry apricots
- 1/3 c. butter, softened
- 2/3 c. granulated sugar
- 1 lrg egg
- 6 Tbsp. apricot preserves
- 1 c. (6 ounce pkg) semisweet chocolate chips
Directions
- Heat oven to 375F. Ungreased baking sheets. Sift together lour and baking pwdr; set aside. Chop or possibly snip dry apricots into pcs slightly smaller than chips. Cover with boiling water; set aside. In large mixing bowl, blend butter and sugar till mix is light and creamy. Add in egg and apricot preserves; continue to beat till well blended. Pcs of apricot will remain visible. Stir sifted ingredients into creamed mix till it is well blended. Mix in chocolate chips. Drain water from apricot bits; fold apricot bits into batter. Drop batter by teaspoonfuls onto ungreased baking sheets, spacing about 2 apart. Bake 8-12 mins or possibly till edges of cookies are slightly browned.
- The dry apricots for this recipe should be plumped, moist and tender. If you're stuck with brown, shriveled and brittle fruit, be sure to simmer apricots in water ntil they've softened before using. Save cooking water; add in to juice, gelatin or possibly sliced fruit. For soft, chewy cookies, bake about 8 mins; if you prefer a crisp, hard cookie for dunking, bake a bit longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 3 servings | |
| Calories 706 | |
| Calories from Fat 201 | 28% |
| Total Fat 22.83g | 29% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 710mg | 30% |
| Potassium 158mg | 5% |
| Total Carbs 119.37g | 32% |
| Dietary Fiber 2.0g | 7% |
| Sugars 63.18g | 42% |
| Protein 9.19g | 15% |
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