Apricot Cookies
  1. Mix the flour, baking soda, cream of tartar, and powdered sugar in a medium-sized bowl.

  2. Cream the butter, vanilla, almond extract, and egg in a large bowl in a stand mixer.

  3. Slowly pour the dry ingredients into the wet, adding until they are just mixed. Do not overmix.

  4. Cover the dough and refrigerate at least two hours.

  5. Heat the oven to 375°F. Cover a baking sheet in parchment paper.

  6. Drop dough by rounded teaspoonfuls about 2 inches apart on lined cookie sheet.

  7. Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

  8. In small microwavable bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are melted.

  9. Dip each cookie halfway into melted chocolate, letting the excess drip off onto wax paper or similar.

  10. Place on waxed paper and let stand until chocolate is set, at least 2 hours.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍪Cookies

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 25m

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