Chocolate Apricot Cookies ( BRAZIL)

 


  • 2.5 cups flour
  • 1 teaspoon of baking powder
  • 1 teaspoon cream of tartar
  • 1/2 cup of powdered sugar
  • 1 1/2 cups butter or margarine (Soft)
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 egg
  • 1/2 cup of almonds
  • 1 cup dried apricots (chopped)
  • 0,44 lbs chocolate chips

In a large bowl, mix together the powdered sugar, butter, vanilla, almond extract, and egg. Stir in remaining ingredients except dark chocolate chips. Cover and refrigerate for at least 2 hours.

Take equal sized pieces from the cooled dough with an ice cream scoop and arrange them on a baking tray lined with grease-proof paper at intervals.

Bake in a preheated 352 degree oven for 8 to 10 minutes or until the edges are light golden brown. Take them out of the oven and place them on the wire rack to cool thoroughly.

Melt the chocolate in a bain-marie. Mix until completely melted and dip the cooled cookies halfway into the chocolate and place on wax paper and leave for at least 2 hours for the chocolate to completely set.

Store these cookies, which kids will love, in a tightly closed container at room temperature.

ENJOY YOUR MEAL

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