We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, June 11, 2010

Cookie Recipe #160 - Buttery Apricot Cookies

This is a refrigerator cookie recipe meaning you need to make these the night before and let them sleep in the refrigerator overnight. They are a buttery cookie with chunks of apricots sprinkled throughout.

Ingredients: 1/2 cup unsalted butter, softened, 1/2 cup sifted confectioners' sugar, 1/2 teaspoon vanilla extract, 1 egg, 1 1/4 cups sifted all-purpose flour, 1/4 cup chopped dried apricots, pinch of salt. (If using salted butter, omit the pinch of salt).

Instructions: Place butter, confectioners' sugar, and vanilla in a large bowl. Mix together thoroughly. Add beaten egg. Sift flour and salt over creamed mixture and blend in gradually. Add chopped apricots and mix well.

Shape dough into roll about 1 1/2 inches in diameter. Wrap in waxed or parchment paper and refrigerate overnight.

Preheat oven to 400 degrees. Line baking sheets with parchment paper or lightly grease.

Cut roll into 1/8 inch thick slices and arrange on prepared baking sheets about 1 inch apart. Bake 7-8 minutes or until edges start to brown. Allow to cool on baking sheet for a minute before transferring to wire racks to cool completely.

Makes 3-4 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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