Sunday, December 29, 2013

Apricot Sugar Drop Cookies

These sugar cookies were a last minute thing. I made an apricot paste for thumbprint cookies but found out that the intended recipient was allergic to apricots! In the interest of not killing them, I used some of our Fig Jam instead, but it did leave me with a bunch of apricot paste. I contemplated sandwich cookies, but I was out of time.

So this is another cookie made from a box. With Vanilla Olive Oil of course. But still from a box. I still have a bunch of apricot paste leftover from this. Look for some more recipes with it coming up. I'm thinking chicken! But then, I always think chicken.

Apricot Sugar Drop Cookies 

1 bag of sugar cookie mix
the eggs it calls for
instead of butter or vegetable oil, use Vanilla Olive Oil in the same amount
1/2 cup apricot paste

The apricot paste makes these too sticky to roll out into shapes. But a drop cookie is nothing to be sneezed at.

Bake for the recommended time. Checking at the minimum time to make sure the apricots aren't burning.

Apricot Paste

1 1/3 cup (8 ounces) dried apricots, finely diced
1/3 cup water
1/3 cup white sugar

Put the apricots and water in a small heavy bottomed sauce pan. Heat up to just under a boil and simmer until the water is mostly absorbed and the apricots are just about falling apart. Stir every few minutes so that it doesn't scorch. Should take about 20 minutes.

Add sugar and reduce the heat just a little bit. Stir constantly until it forms a thick paste. Remove from heat and cool to room temperature.

Can be kept for a few weeks in the fridge or a week or so out of it.

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