Best Chocolate Apricot Almond Cookie Recipes

Almond, Apricot and White Chocolate Decadence Bars (Cookie Mix) image

Provided by Mom2Rose

Categories Bar Cookie

Time 50m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted
1/2 teaspoon almond extract
1 egg, slightly beaten
1 (7 -8 ounce) package almond paste (not marzipan)
1/2 cup sugar
1 cup dried apricot (6 oz)
6 ounces cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 (12 ounce) bag white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds

Steps:

Heat oven to 375°F
In large bowl, stir cookie base ingredients until soft dough forms.
Spread dough in bottom of ungreased 13x9-inch pan.
Bake 10 to 15 minutes or until set.
Cool 10 minutes.
Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
Add apricots; beat on low speed just until combined.
Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
Pour over warm cookie base.
Bake 20 to 25 minutes or until set.
Cool 30 minutes.
Place baking chips in small bowl.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
Let stand 1 minute.
Stir until chips are melted and mixture is smooth.
Pour and spread over filling.
Sprinkle with almonds.
Refrigerate about 2 hours or until set.
For bars, cut into 9 rows by 4 rows.
Store covered in refrigerator.

Chocolate Apricot Almond Cookie image

Provided by Wendy Rusch @AmmaWendy

Categories Cookies

Number Of Ingredients 15

1/2 cup(s) butter, softened
1/2 cup(s) butter flavored shortening, such as crisco
1 cup(s) sugar
1 - egg
1 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) cream of tartar
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 cup(s) flour
3/4 cup(s) dried apricots, chopped
3/4 cup(s) coconut, optional
1/2 cup(s) roasted salted almonds, chopped, optional
CHOCOLATE FOR DIPPING:
1 1/2 cup(s) semi sweet chocolate
1 teaspoon(s) vegetable oil

Steps:

Preheat oven to 375.
Cream together butter, shortening, sugar, egg, vanilla. Sift together tartar, soda, salt and flour and add to creamed mixture, mixing until it's all incorporated. It may seem like it will never come together, but it will. :o) Stir in apricots, coconut and almonds.
Roll in 1" balls, approx a tablespoon of dough. Place on ungreased cookie sheets, flatten slightly, I just use the palm of my hand ;)
Bake for 10-12 minutes, for a more crisp cookie lean towards the 12 minutes. Remove from oven and to racks to cool.
Over a double boiler, melt chocolate with oil. Dip half of a cooled cookie into chocolate and place on wax paper to dry. At this time, you may sprinkle with any assortment of decorations. Though I wouldn't use colored sugar as that may melt into the chocolate.