Sort ingredients
mxkitty79
QR Code
Listen
Pdf
Heat oven to 350F.
Cream shortening and sugar together, add tarragon & continue to beat until mixture is fluffy (2-4 minutes).
Add vanilla & almond extract, water, along with the egg. Mix.
In a separate bowl combine flour, salt, & baking soda.
Stir apricot pieces into flour, making sure apricots are not clumping & individual pieces are coated with the flour.
Add apricot-flour mixture to wet ingredients & beat until just combined.
Add oats 1 cup at a time & mix until oats are incorporated.
Place 1 ½ inch size scoops of dough on parchment paper-lined cookie sheets.
Press balls with a fork in a hash tag pattern until cookie is about ½ inch thick.
Bake for 12-14 minutes until just golden.
Remove from trays & cool completely before storing at room temperature.
The cookies are even better the next day (if they last that long).