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Apricot Almond Blondies

 Apricot Almond Blondies
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
36 ServingsPrep: 10 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 3/4 cup chopped almonds
  • 3/4 cup chopped dried apricots

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, baking soda and salt;
  • gradually add to the creamed mixture and mix well. Stir in chips,
  • almonds and apricots.
  • Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake at 350° for 7-9 minutes or until lightly browned.
  • Remove to wire racks to cool. Yield: 6 dozen.
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.