Apricot Almond Blondies Recipe

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Apricot Almond Blondies Recipe
Apricot Almond Blondies Recipe photo by Taste of Home
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Apricot Almond Blondies Recipe

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5 4 4
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large 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.
Originally published as Apricot Almond Blondies in Best of Country Cookies 1999, p41

Nutritional Facts

2 each: 153 calories, 8g fat (4g saturated fat), 18mg cholesterol, 87mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 large 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
  1. 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.
  2. 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.
Originally published as Apricot Almond Blondies in Best of Country Cookies 1999, p41

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Reviews forApricot Almond Blondies

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Mattiep. User ID: 3595893 257618
Reviewed Dec. 3, 2016

"I have made this recipe many times and they never fail me. Everyone loves them. Sometimes I leave out the vanilla chips just because you really don't need them because they are delicious without them. And mainly it cuts down a little on the calories. Wonderful cookie."

MY REVIEW
_FOOTSIE User ID: 734639 254105
Reviewed Sep. 14, 2016

"This one's a keeper! A moist and chewy cookie. I did cut the chips down to 6 oz and that was plenty but as a result I ended up with just over 4 dozen cookies, which is fine because it just means I have to make them again LOL!"

MY REVIEW
Adgirl22 User ID: 7583682 31051
Reviewed Sep. 5, 2014

"Loved this...easy and you can substitute different dried fruit and nuts....i used pecans and craisins...delicious!"

MY REVIEW
watermelonmuffin User ID: 6735434 80278
Reviewed Mar. 10, 2013

"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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