Double Chocolate Apricot Cookies
40 people added this to their Recipe Box
A sweet treat after lunch, these cookies provide the chocolate boost necessary to keep my legs strong. Luckily for the other skiers, there is always a container full of these and other treats in the cat – or I would never have shared them!
This recipe makes 60 servings
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 98 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 5% |
Suggested Recipes
Ingredients
-
1 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 cup white chocolate chips
1 cup chopped dried apricots
1 cup chopped pecans
Preparation:
In large bowl, beat butter, granulated sugar and brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
In separate bowl, whisk together flour, cocoa powder, baking soda and baking powder; stir into butter mixture to combine. Stir in white chocolate chips, apricots and pecans.
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
In separate bowl, whisk together flour, cocoa powder, baking soda and baking powder; stir into butter mixture to combine. Stir in white chocolate chips, apricots and pecans.
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and no longer glossy, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)
Source:
Canadian Living Magazine: February 2008
Loading Comments
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
