Food recipes
Apricot Chocolate Chip Cookies
Apricot Chocolate Chip Cookies Yield: 3 dozen Ingredients: - 1 1/2 cups flour - 1 1/4 teaspoons baking powder - 1/4 cup dried apricots - 1/3 cup butter, softened - 2/3 cup granulated sugar - 1 egg - 6 tablespoons apri...
Apricot Chocolate Chip Cookies
Yield: 3 dozen
Ingredients:
- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 cup dried apricots
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 6 tablespoons apricot preserves
- 6 ounces (1 cup) semisweet chocolate chips
Directions:
1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour and baking powder; preset apart.
3. Then, chop or snip the dried apricots into components marginally scaled-down than the chips. cover them with boiling water and fastened apart.
4. Then, in a enormous blending bowl, combination the butter and sugar until finally the blend is mild and creamy. Insert the egg and the apricot preserves and start to overcome until perfectly combined. Parts of apricot will stay recognizable.
5. Then, stir the sifted components into the creamed combination until it is properly merged. Fold in the chocolate chips.
6. Then, drain the water from the apricot bits and fold them into the batter.
7. Finally, lose batter by way of teaspoonfuls on to ungreased baking sheets, spacing cookies above 2 inches aside. Bake for 8 to 12 minutes, or until finally edges of cookies are a bit brown.
Yield: 3 dozen
Ingredients:
- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 cup dried apricots
- 1/3 cup butter, softened
- 2/3 cup granulated sugar
- 1 egg
- 6 tablespoons apricot preserves
- 6 ounces (1 cup) semisweet chocolate chips
Directions:
1. First, preheat the oven to 375°F.
2. Next, sift alongside one another the flour and baking powder; preset apart.
3. Then, chop or snip the dried apricots into components marginally scaled-down than the chips. cover them with boiling water and fastened apart.
4. Then, in a enormous blending bowl, combination the butter and sugar until finally the blend is mild and creamy. Insert the egg and the apricot preserves and start to overcome until perfectly combined. Parts of apricot will stay recognizable.
5. Then, stir the sifted components into the creamed combination until it is properly merged. Fold in the chocolate chips.
6. Then, drain the water from the apricot bits and fold them into the batter.
7. Finally, lose batter by way of teaspoonfuls on to ungreased baking sheets, spacing cookies above 2 inches aside. Bake for 8 to 12 minutes, or until finally edges of cookies are a bit brown.