APRICOT ALMOND DREAM COOKIES

Apricot Almond Dream Cookies image

Provided by Paula Todora @ptodora

Categories Cookies

Number Of Ingredients 19

COOKIES
1 cup(s) salted butter, room temp
1 cup(s) light brown sugar, packed
1/2 cup(s) granulated sugar
2 eggs
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) almond extract
2 cup(s) flour
2 teaspoon(s) baking soda
1 cup(s) quick cooking oats
6 ounce(s) dried apricots, roughly chopped or snipped
1/2 cup(s) sweetened coconut
1/2 cup(s) sliced almonds, roughly chopped
WHITE CHOCOLATE DRIZZLE
1/2 cup(s) vanilla or white chocolate chips
1/4 cup(s) cream cheese
2 tablespoon(s) heavy cream
3/4 cup(s) powdered sugar
1/2 cup(s) sliced almonds

Steps:

Preheat oven to 350 degrees. Line a cookie sheet with silpat mat or parchment paper.
In the bowl of an electric mixer, cream the butter, light brown sugar and granulated sugar and beat on medium high speed 3-4 minutes until creamy. Add eggs, one at a time, and beat on medium speed after each addition. Add vanilla and almond extract and continue to beat an additional 1 minute.
In a medium bowl, whisk together the flour, baking soda and oats. Slowly add to mixing bowl with speed on low until just combined. Add apricots, coconut and almonds and continue to mix on low to combine.
Spoon by heaping teaspoons onto prepared cookie sheet and bake 10-12 minutes until golden on the outside and set in the middle when touched with fingertip. Remove and allow to cool 10 minutes on pan.
To make drizzle, add white chocolate chips, cream cheese and heavy cream to a medium microwave-safe bowl and heat 1 minute on high. Whisk until smooth. If necessary, heat another 30 seconds and whisk until no lumps remain.
Transfer cookies to a plate or cooling rack and drizzle with warm drizzle generously. Sprinkle tops with sliced almonds while before drizzle dries. Makes 36 cookies