Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried apricots, chopped
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the chopped apricots and white chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes per batch
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 29g
- Protein: 2g
Substitutions for ingredients:
- Dried cranberries or raisins can be used instead of dried apricots.
- Milk or dark chocolate chips can be used instead of white chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or almonds, to the dough.
- Replace the vanilla extract with almond extract for a different flavor.
Tips and tricks:
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
Garnishes:
- Top the cookies with a drizzle of melted white chocolate.
Pairings:
- Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
- These cookies make a great dessert on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra egg to the dough.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Cookies have been a popular treat for centuries, with the first recorded cookie recipe dating back to 7th century Persia.
Flavor profiles:
- These cookies have a sweet and fruity flavor from the apricots, balanced by the creamy white chocolate.
Serving suggestions:
- Serve these cookies as a sweet treat for a party or as an afternoon snack.
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