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| By Betty Crocker Recipes |
I have to tell you.... I'm not a fan of apricots. I know it's shocking there's a food I don't have a taste bud for but it is. My Mother loved them with a passion and baked with them all the time; so I did eat food cooked with them but I didn't dare eat one "alone." Nope apricots are right up there with persimmons in my book. BUT having said that... look at these beautiful cookies by Betty Crocker. The colors are beautiful and dipped in dark chocolate is sinful to say the least!
INGREDIENTS:
INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon orange extract
1 egg
1 cup chopped dried apricots
1 package (12 oz) dark chocolate chips
DIRECTIONS:
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of waxed paper in tightly covered container at room temperature.
1/2 cup butter or margarine, softened
1/4 teaspoon orange extract
1 egg
1 cup chopped dried apricots
1 package (12 oz) dark chocolate chips
DIRECTIONS:
1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
2. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of waxed paper in tightly covered container at room temperature.
3 comments:
Yummy... I posted a different apricot and cookie recipe for National Apricot day, so I'll just have to make these, too!
Very nice post and right to the point. I am not sure if this is truly the best place to ask but do you people have any ideea where to get some professional writers? Thx :)
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Thanks for sharing...
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