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White Chocolate, Apricot, Almond Chunk Cookies

by on June 14, 2006 · 5 comments

This recipe was originally made with self-rising flour. If you have some on hand, you can cut out the baking powder and salt and use 1 1/4 cups self-rising in place of the all-purpose flour. These are thick, cakey, and moist.

apricotcookies2.jpg

White Chocolate, Apricot, Almond Chunk Cookies

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
9 tablespoons butter — softened
10 tablespoons light brown sugar — packed
1 egg
1/2 teaspoon vanilla extract
1/3 cup dried apricots — cut into chunks (use more or less if desired)
3- 4 ounces white chocolate — cut into chunks (I used a white chocolate baking bar)
1/3 cup almonds, toasted and coarsely chopped (use more or less)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats. If chilling dough, save this step for later.

In a bowl, whisk together flour, baking powder and salt. Set aside.

In a large mixing bowl, beat butter and brown sugar until fluffy. Beat in egg and vanilla. By hand, stir in flour mixture until incorporated.

Stir in chopped apricots, white chocolate chunks and almonds.

Drop cookies by rounded tablespoonfuls onto cookie sheets. Bake immediately, or chill balls of dough until ready to bake.

Bake for 12-15 minutes or until golden around edges and top is set.

Makes 16 cookies

Note: I scooped my dough then chilled the dough balls for about 1 hour before baking.

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Published on June 14, 2006
Chef Alison June 14, 2006 at 4:22 pm

I’d never really given much thought to the all-purp vs. self-rising flour issue, but now that I think of it when I was growing up and first learning how to cook/bake, we always used SR. I’ve only used AP for years now and don’t really know when or why it changed????

Brenda June 14, 2006 at 7:54 pm

I have one cake recipe that I use SR flour for and that’s about it. My family calls it funeral cake because we use to make it for every funeral my family went to. You make it with baby food so you can make it any flavor you want. It’s so moist and yummy! I don’t make it here much because the altitude messes me up. Do you use cake flour much? I have some and have used it in a few things but usually just stick to AP.

Anna June 14, 2006 at 9:40 pm

I remember using self-rising flour once in a home-ec class as well. And that was it! It’s just not something you typically see called for in recipe books.Brenda, I do use cake flour quite often, but mostly for cakes. The baby food cakes sounds interesting. I confess to using pureed baby food prunes and pureed baby food pears sometimes.

sandra June 14, 2006 at 10:17 pm

I have a wonderful carrot cake recipe that is made with baby food carrots.

Kristal L. Rosebrook April 25, 2009 at 4:33 am

I never thought about using baby food carrots. Good idea.

Kristal L. Rosebrook

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