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