Friday, February 26, 2010


with apricots and walnuts

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
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????????


  1. Hi. Not sure why the white bars are present, if anyone can give me a heads up it would be appreciated. For the recipe I use 3/4 cup sugar instead of the 1 1/2 cups.

  2. You have sold me Maggie...will copy and save! I love all the ingredients, so know they will be fine! I'll use only 3/4 cup of sugar too!

    I have no idea what caused the white lines.

  3. Maggie, I've started using Windows LiveWriter to do my blgs, which works WAY better than trying to put pictures into Blogger's template. Just download LiveWriter free (you might already have it on your programs list) and take it from there. It;s super easy to work with and has much better results, especially for photos. You then just post directly to your blog.

    Not sure how I missed this post. I've been a bit preoccupied with Caroline, and have loved seeing you there. It made me cry this morning to read your comment.

  4. Now that I can see the photo properly, I realize how good it is!! The steam rising off the mug....!
    iI'll try the cookies in Calgary - can't get chocolate chips here and the flour has less gluten so CDN recipes don't work so well.