Recipe courtesy of Stephanie Booker

Stephanie's Apricot White Chocolate Cookies

I got this recipe from my brother, who is a chef in Philadelphia. We trade recipes from time to time, and he thought they would be tasty. I agreed. I thought the recipe was unique, pairing two distinct flavors in one mouthful. My brother and my father enjoy white chocolate, and they asked me to bake these cookies for them as part of our holiday celebration. Although my brother is a professional, he'll even admit that he defers to me when it comes to cookies, pies and cakes! In our family, I do the baking. I enjoy the flavor of white chocolate mixed with the sweetness of the apricots. I also love how pretty these cookies are. They are great with a cup of tea or a glass of cold milk. Lastly, these cookies are a snap to make. That makes them even better!
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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 24
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Ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dried apricots, coarsely chopped

4 ounces white chocolate, coarsely chopped

Directions

  1. Preheat oven to 350 degrees F.
  2. In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

Stephanie's Apricot White Chocolate Cookies

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