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Apricot Almond Blondies

Total Time

Prep: 10 min. Bake: 10 min./batch

Makes

6 dozen

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
Apricot Almond Blondies Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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

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