Ritchey’s glass pumpkin jar is filled with something brand new! No, they do not contain pumpkin! But they are made with something orange – does that count? After all, it is fall! All afternoon at work I kept thinking about pulverizing something in the food processor – honestly, the day wasn’t that bad! But a cookie was evolving. I finally decided upon apricots and almonds – two very good ingredients that go well together. First use the food processor on your almonds until they are very fine. Those little bits will be all through the cookie and make it irresistible!
Next in go the apricots – it would have been too messy starting with them! Whirl them around until they are finely chopped. Again – apricot bits through the entire cookie!
Get your cookie sheets ready!
Apricot and Almond Cookies
- 1 cup almonds, processed until finely chopped
- 1 cup apricots, processed until finely chopped
- 2 sticks butter, softened
- 1/2 cup sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat in the egg, milk and almond extract. Combine flour, baking powder and salt. Add to creamed mixture a little at a time with your mixer on low speed. Add almonds and apricots and mix well. Using a small ice cream scoop dip batter and place on ungreased cookie sheet about 2 inches apart. Bake for 16-18 minutes or until golden brown. Makes about 2 1/2 dozen cookies. Enjoy!