Apricot almond cookies
Easy to make with vegetable margarine, as a vegetarian recipe, although the cookies made with margarine will be softer.
Ingredients
1⁄2 cup butter (unsalted, or vegetable margarine)
1⁄2 cup sugar (fine grain sugar)
1 tablespoon honey (clear honey)
1 cup flour (all purpose, sifted)
1 pinch salt
1 teaspoon baking powder
1 cup oats
1⁄2 cup almond (toasted almonds, chopped, and some for decorating)
1⁄2 cup apricot (dried and chopped, plus 2 tablespoons more for topping)
Instructions
- Preheat the oven to 325°F. lightly grease a cookie baking sheet.
- Place the butter, honey and sugar in a small saucepan and heat over low heat until the butter melts and sugar dissolves. Remove from heat and set aside.
- Place the flour, oats, salt, baking powder, almonds and apricots in a large bowl. Pour the butter mixture into the bowl and mix well to form the dough.
- Divide the dough into small rounds. Place each round (1/2 inch) on the cookie baking sheet. Scatter a few apricots and chopped almonds over each cookie, lightly pressing into the dough.
- Bake for 15 minutes or until lightly golden.
- Cool on the baking sheet for approximately 5 minutes and transfer to wire rack to cool completely.
Yield
4 servings
Preparation time
35 minutes
Cooking time
15 minutes
Total time
50 minutes
Notes
To toast chopped almonds simply place in non-stick pan over high heat for a minute or two, tossing regularly. Alternatively, toast them in the microwave; just spread them on a microwave safe plate and cook at 20 seconds invtervals until ready.
Source
easy, bake
cookies & biscuits, dessert
American food recipes
Food in U.S.A.
Food in U.S.A.