Recipe by Baby Kato
Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.
Top Review by gailanng
Being the only real person in my household that knows how to cook gives me lots of power, so that would make it easy to dictate the menu. So I say...dessert for 'dinnah'! I was 1/4 cup short of apricots so added the remainder in dried cranberries. I used the full 3 cups of flour and refrigerated, but the dough still flattened during cooking. I think I have a solution to the soft dough problem. Just leave off the 2 tablespoons of orange juice. Anyhoo, my family had no clue they were to be any other way and was totally loved. Made for PRMR Holiday Special.
- 1⁄2 cup butter
- 1 1⁄2 cups sugar, white
- 2 large eggs
- 3 ounces white chocolate, baker, melted
- 2 3⁄4-3 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons orange juice
- 1 teaspoon orange rind
- 1 teaspoon almond extract
- 3 ounces white chocolate, baker, chopped
- 3⁄4 cup almonds, whole coarsley chopped, toasted
- 3⁄4 cup dried apricot, coarsley chopped
Directions See How It's Made
- Preheat oven to 350 degrees.
- Beat butter, sugar and eggs together in large bowl.
- Add in melted, cooled white chocolate.
- Add all remaining ingredients making sure to blend well.
- Dough will probably be sticky.
- Grease and flour 2 cookie sheets.
- Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
- Bake for 30 minutes then cool for 10 minutes.
- Cut into 3/4" wide slices.
- Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
- Cool and store in covered container.