Posts Tagged ‘Apricot’

These cookies are delicate, crispy, and have a warm, rich taste that’s kind of

exotic. They are typically made with ground walnuts, pistachios, hazelnuts, or

pecans, but I recently had to make them for a school meeting.  Since schools

are typically nut free zones, I had to come up with something that would work

just as well as nuts, at binding the ingredients together, yet still achieve the

“lacey” appearance they were supposed to have. 

Minced apricots not only achieved the appearance I was looking for, it added

a whole new dimension of flavour.  I paired the apricots with lemon zest to

heighten the taste of the citrus and spice combination, and dipped the edges in

a melted orange chocolate.  The results were outstanding.  These cookies are

nothing short of scrumptious and are ready in no time at all. If you’re looking

to impress, trust me, these cookies will get the job done.


Apricot Lace Cookies

1/2 cup unsalted butter

3/4 cup firmly packed brown sugar

1/2 tablespoon molasses

1 tablespoons light corn syrup

1 cup quick-cooking rolled oats

1/4 cup finely chopped apricots

1 1/2 tablespoons all-purpose flour

1/4 tsp salt

1 teaspoon vanilla extract

1 tablespoon lemon zest


1. Preheat oven to 325 ° F.  Line 2 baking sheets with parchment paper.

2. In a heavy saucepan, melt the butter over medium heat.  When it foams,

add the brown sugar, stirring for 1 minute.  Stir in the molasses and corn

syrup, then the oats, apricots, flour, salt and vanilla.  Stir until well blended. 

3. Remove pan from the heat and drop by 1 level teaspoon onto parchment

lined baking sheets at least 2 inches apart. ( I use a teaspoon measuring spoon

and not a touch more or the cookies will get too big and start to run into each


4. Bake cookies one sheet at a time for 6-7 minutes, or until golden brown and

the edges are just starting to go slightly dark.

5. Remove from the oven and let cool on the pan for 4 to 5 minutes, or until

slightly firm.  With a metal spatula, transfer the cookies to a wire rack to cool. 

6. Melt 5 oz. of chocolate ( dark, milk, white, personally I like the combination

of using dark orange chocolate – it’s goes really well with the fruit spice

combination).  When the cookies have cooled dip them gently in the melted

chocolate, coating  just around the edges.  Lay on parchment or waxed paper

to dry (10 -15 minutes). Instead of dipping the edges in chocolate, you could

just as easily drizzle it back and forth across the cookies making a lovely

pattern.  Go crazy … pretend you’re Picasso!  Makes about 48 cookies.

These cookies are also a great addition to a Christmas cookie tray because

they look so impressive.  Served as a light, after-dinner dessert, with tea or

coffee, they are a nice finish to a delicious meal, or perfect for sharing with

friends anytime of the day.  In fact, I’d like to share mine with you.


This Sweet Wife

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