Recipe Corner: Apricot Orange Cookies

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Ingredients:

2 1/2 cups flour, sifted

3/4 cup unsalted butter (6-7 tablespoons)

1 large egg, beaten

1/2 cup white or brown sugar

1/2 cup dried apricots, finely chopped

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1/2 cup apricot preserves

1/4 cup fresh orange or apricot juice

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon orange zest

1/2 teaspoon each nutmeg and cinnamon

Dash of salt

1/2 cup each chopped golden raisins, dates, dried cranberries, dark chocolate chips, butterscotch chips, or finely chopped pecans, almonds or walnuts (optional)

 

Preparation:

Pre-heat oven to 375 degrees.

In a large bowl, beat butter until soft; add sugar and vanilla and beat until fluffy. Add egg, apricots, preserves, orange juice, baking powder, zest, spices, and salt and mix well.  Add flour and mix well.

Add chopped golden raisins, dates, dried cranberries, dark chocolate chips, butterscotch chips, or finely chopped pecans, almonds or walnuts, if desired, and mix to combine.

Drop dough with rounded tablespoon on an ungreased cookie sheet 2 inches apart and bake for 8-12 minutes. Remove from oven and cool cookies on rack.

If desired, sprinkle cookies with powdered sugar when cooled. Makes 2-3 dozen cookies depending on size.

Note: Cookies may be glazed with egg white before baking or drizzled with orange glaze when cooled. To drizzle with glaze: arrange cooled cookies on a rack. Use a fork to drizzle the glaze over the cookies.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/