Secrets from the Cookie Princess: Apricot White Chocolate Chip Cookies

Wednesday, May 8, 2013

Apricot White Chocolate Chip Cookies

Dried apricots are probably one of the underutilized fruits for baking. I really like the unique sweetness they bring to a dish, just slightly more sophisticated than other mix ins. The Cranberry Apricot Bars I've made continue to be a huge hit, as to the Apricot Blondies I've shared before. The almond flavoring highlights the apricot, and the white chocolate lends a creamy sweetness. And as expected, these cookies, from a master cookie mix, you get a sweet, tender cookie that's just a bit more high end than a typical cookie. That's why I made them for my friend Cindy for birthday baking--just a to class things up a bit.

Continuing to bake this week from 1 Master Mix, 51 Cookies, I immediately knew I'd be making this recipe for Cindy. Just like the other master cookie mix recipes, I've added a bit of milk to help the dough bind, and I stirred the dough by hand, since the suggested hand mixer creates too crumbly of a dough that doesn't stick together. so class up your cookie jar and enjoy the unsung apricot.

Apricot White Chocolate Chip Cookies

Ingredients

2 1/2 cups master cookie mix
1/2 cup shortening
1 egg
2 Tablespoons milk
1/2 teaspoon almond extract
1/2 cup dried apricots, chopped
3/4 cup white chocolate chips

Measure cookie mix into a large bowl. Add shortening and using a pastry blender or two forks, cut shortening into mix until it resembles coarse crumbs.

Add egg and stir with a spatula or spoon to combine, then add milk and almond extract, continuing to stir until a dough forms. Stir in chopped apricots and white chocolate chips.

Drop dough onto parchment or Silpat lines cookie sheets. (Note: I used a small cookie scoop).

Bake at 375 degrees F for 8-10 minutes until set and gently golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.