Description
Delicious cookies made with fresh apricots and almonds, perfect for any occasion.
Ingredients
Scale
- 1 cup (227 g) Butter, unsalted
- 3/4 cup (150 g) Sugar, white
- 11/2 teaspoon Vanilla Extract
- 1 Tablespoon Orange zest
- 2 Tablespoon Orange juice, fresh
- 3 cups (375 g) All-purpose flour
- 1 1/21/2 teaspoon Baking powder
- 1/21/2 teaspoon Kosher Salt
- 1 1/4 cups (193.75 g) Fresh Apricots, diced
- 3/4 cup (107.25 g) Almonds, sliced
- 1 cup (236.59 g) White chocolate wafers
Instructions
- Scoop & Roll Dough: Start by scooping the cookie dough into small balls, using about a tablespoon for each. As you roll them in your hands, feel the dough’s slightly sticky texture. This helps create a more uniform cookie. Be careful not to make them too large, or they might not bake evenly.
- Chill the Dough: Place the rolled cookies in the fridge to chill for about 30 minutes. This step firms them up, preventing them from spreading too much while baking. If you skip this, you might end up with flat cookies that lose their shape.
- Preheat & Prepare Oven: Preheat your oven to 350 degrees F. The warm air will help bake the cookies properly for that lovely golden finish. Don’t forget to line your baking sheet with parchment paper, or the cookies may stick, making cleanup a hassle.
- Bake Until Golden Brown: Pop the cookies in the oven and bake for around 12 to 15 minutes. When they’re golden brown and the edges slightly crisp, pull them out. If you notice they still look undercooked, resist the urge to leave them in longer; they’ll firm up as they cool.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. You’ll love the warm aroma of apricots and almonds filling your kitchen. Just be cautious; they can be fragile when warm, so handle them gently.
Notes
- Storage Tips: Store in a loosely covered container for 5-7 days, avoiding airtight containers due to the fresh fruit.
- Expert Tips: Choose deep orange-gold apricots that are firm but slightly soft for the best texture and flavor. Blanch apricots for easier peeling without losing flesh. Pat diced apricots with paper towels to absorb excess juices before mixing.
- Reheating Instructions: To reheat, place cookies in a preheated oven at 300 degrees F for about 5 minutes.
- Serving Suggestions: Pair with a cup of tea or coffee for an afternoon snack. Serve at summer gatherings for a refreshing treat. Great as a picnic dessert, easy to transport.
- Recipe Variations: Try adding chopped pistachios for a different nut flavor. Replace white chocolate with dark chocolate for a richer taste. Incorporate spices like cinnamon or nutmeg for warmth. If using dried apricots instead of fresh, soak them in water to rehydrate before using. Adjust the sweetness if necessary. To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend if available.
- Ingredient Notes: For consistent cookie texture, ensure to pat diced apricots dry with paper towels to absorb any excess moisture before adding them to the dough. If cookies spread too much during baking, try chilling the dough in the refrigerator for at least 30 minutes before baking. When sweetening the cookies, feel free to adjust the sugar level or white chocolate icing based on your taste preferences.
Nutrition
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 7g
- Sodium: 23mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg