Thursday, December 15, 2011

Cookie Week Day 3: Apricot Bars

These are ideal breakfast cookies – LOTR-Emily’s Apricot Bars. I don’t know if words can express how much I love them…but clearly I’ll try. 




They’re in the shape of biscotti, but with a scone-ish texture and mild sweetness (minus the usual scone-y dryness).  A  biscotti-shaped cookie-scone? Yes. That’s exactly what this is. They have dried apricots for chew and walnuts for crunch, and since LORT-Emily uses whole wheat flour, I can easily convince myself they’re semi-healthy. 


They go really well with coffee - definitely the kind of cookies that get me excited about the morning! 


Apricot Bars
(Go here for the printable recipe.)

  • 1 cup butter at room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon baking soda, blended with 2 teaspoons cold water
  • 3 c whole wheat flour, 1.5 c white flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon cloves
  • 8 oz chopped dried apricots
  • 1 cup chopped walnuts

Directions:

  1. Cream together butter and sugar.
  2. Beat in 3 eggs.
  3. Mix in 1 tsp baking soda that is blended with 2 tsps cold water.
  4. Add flour,  cinnamon, nutmeg, and cloves.
  5. Fold in dried apricots, and chopped walnuts.
  6. Chill the dough for at least 1 hour, then shape into two long rectangular logs about ¾ inch thick on one greased baking sheet. Bake 25 min at 350 degrees.
  7. Cool for 10 minutes, then slice the cookies into bars.
  8. Spread the bars on a cookie sheet and bake for another 15 minutes until they are almost beginning to get brown around the edges, but still chewy in the middle. 
  9. Cool completely before storing.


Cookie Week Day 1: S'Mores Cookies
Cookie Week Day 2: Lacey Oatmeal Cookies

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