Serves: 36 servings
Ingredients:
2 and ¾ cup of all-purpose flour
1 cup softened salted butter
¾ cup of white sugar
½ cup of apricot preserves
¼ cup of packed dark brown sugar
¼ cup of chopped dried apricots
¼ cup apricot nectar
1 Teaspoon baking soda
1 large egg
Procedure:
1. Prepare the oven by preheating it to 375 degrees Fahrenheit.
2. Mix baking soda and flour. Combine thoroughly using a wire whisk. Set aside until needed.
3. Get another bowl. This time, a larger one and mix sugar using an electric mixture at moderate speed. Add the butter to the sugar and blend until a grainy paste is formed.
4. Add the apricot nectar, apricot preserves and egg to the sugar and butter mixture and blend the mixture at moderate speed until it is smooth.
5. Put the apricots and flour mixture and mix at low speed. Stop until the mixture is combined. Make sure not to over-mix the batter.
6. Drop the batter by tablespoons onto baking sheets (ungreased). Make sure dough drops are 1 ½ inches apart.
6. Bake the dough for about 22-24 minutes, or until the cookies turns brown at the bottom edges of the cookies.
7. Remove the cookies from the oven and allot it to cool on the baking sheet for about 5 minutes before moving cookies to a cool flat surface using a spatula.
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