with apricots and walnuts
modernfoodcookbook
used with the permission of wanda urbanowicz author & cook extraordinaire
jars of assorted freshy baked cookies line the front counter at rebar. These
chewy, moist cookies have been a top-seller for years. Once you start making these,
you'll never buy supermarket again! Once they are fully cooled, store them in
an airtight tin for up to one week (if they last that long!)
yields 28 cookies
1 Pre-heat oven to 350 degrees F. Line a cookie 1/2 cup (120 mL) unsalted butter,
sheet with parchment paper and set aside. softened
Cream together the butter and sugar until 1 1/2 cups (360 mL) brown sugar
light and fluffy. Add eggs one at a time, 2 eggs
blending each one in well before adding the 2 tsp (10 mL) vanilla
next. Blend in the vanilla and set aside. 1/4 cup (60 mL) dried apricots
1 1/2 cups (360 mL) unbleached flour
2 Using a food processor, pulse together the 1 1/2 tsp (7.5 mL) baking powder
apricots with 1/2 cup (120 mL) flour. Chop 1/2 tsp (2.5 mL) salt
them up fine and place them in a large mixing 1 cup (240 mL) roasted & chopped
bowl. Mix in the remaining flour, baking walnuts
powder and salt. Add the wet mix and stir 1 1/2 cups (600 mL) good quality
in the walnuts and chocolate chips. chocolate chips
3 Drop heaping tablespoonsful of batter on the
prepared baking sheet, leaving room in
between to allow for spreading during baking. helpfulhint
Bake for 9 minutes, rotaing the tray half way If you don't have a food processor,
through baking. Cool on a wire rack and hide mince the apricots with a sharp
them well! knife. Blend with flour and proceed.
These are one of those cookies that has that 'X' factor and everyone I've made these for loves them. Hope you do to. Now have I over sold them????????