Chocolate Apricot Almond Cookie Food

CHOCOLATE CHIP-APRICOT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

APRICOT FLORENTINES WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Spread the nuts on a baking sheet and place in the 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
• In a blender or food processor, combine the dried apricots and the flour. Pulse until the apricots are finely diced. Set aside.
• In a medium saucepan over medium heat, combine the cream, sugar and butter and cook, stirring, until the butter is melted. Increase the heat to medium-high, bringing the mixture to a boil. Remove from the heat and add the almonds, almond extract and floured apricot pieces, stirring to combine. Drop the batter by the tablespoon, at least 2 inches apart, onto the prepared baking sheets. Using the back of a spoon dipped in water, flatten each cookie until it's smooth. Bake for 11 to 12 minutes, or until the edges are lightly browned. Remove from oven and let them cool just until they are solid enough to be transferred to a rack to cool completely.
• To make the chocolate glaze, in a small saucepan over low heat, melt 1 cup of the chocolate. Remove it from the heat and add the remaining chocolate, stirring until melted and smooth. Using a spatula, spread the bottom of each cooled cookie with the glaze. Run the tines of a fork through the chocolate to create a wavy pattern and place the cookies back on the rack, chocolate side up, to set. (They may be refrigerated to make them set faster.) Store in an airtight container, layered between strips of wax paper.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 10 to 15 minutes or until set.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
• Add apricots; beat on low speed just until combined.
• Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
• Pour over warm cookie base.
• Bake 20 to 25 minutes or until set.
• Cool 30 minutes.
• Place baking chips in small bowl.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
• Let stand 1 minute.
• Stir until chips are melted and mixture is smooth.
• Pour and spread over filling.
• Sprinkle with almonds.
• Refrigerate about 2 hours or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

CHOCOLATE APRICOT ALMOND COOKIE

Steps:

• Preheat oven to 375.
• Cream together butter, shortening, sugar, egg, vanilla. Sift together tartar, soda, salt and flour and add to creamed mixture, mixing until it's all incorporated. It may seem like it will never come together, but it will. :o) Stir in apricots, coconut and almonds.
• Roll in 1" balls, approx a tablespoon of dough. Place on ungreased cookie sheets, flatten slightly, I just use the palm of my hand ;)
• Bake for 10-12 minutes, for a more crisp cookie lean towards the 12 minutes. Remove from oven and to racks to cool.
• Over a double boiler, melt chocolate with oil. Dip half of a cooled cookie into chocolate and place on wax paper to dry. At this time, you may sprinkle with any assortment of decorations. Though I wouldn't use colored sugar as that may melt into the chocolate.

APRICOT ALMOND CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• In large bowl, melt chocolate carefully.
• Add 1 cup chopped almonds to chocolate, & stir to combine.
• Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
• While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
• Place in refrigerator to set, about 10 minutes.
• Once set, break bark into uneven pieces & serve.
• If chocolate has not been tempered, keep in refrigerator until ready to serve.

CHOCOLATE, WALNUT AND APRICOT COOKIES

Steps:

• Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
• Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.