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My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. —Amy Forkner, Cheyenne, Wyoming
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 153 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 87 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apricot Almond Blondies in Best of Country Cookies , p41
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Reviewed on Mar. 10, 2013 by watermelonmuffin
These turned out amazing! Once my dad had tried these, it was the only kind of cookie he ate out of all the ones in the cookie tin. My mom said don't lose that recipe! We didn't have apricots, nuts or white chips so I skipped all that and put in some dried cranberries. I also used whole wheat flour instead of all-purpose and I was shocked how well they turned out. Usually cookies don't turn out so well when you use whole wheat, but these were very chewy.
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