Sunday, February 3, 2013

cookie #10: golden nuggets

these sweet & chewy cookies come from the "cookies that travel" section of my betty crocker's cooky book. and while i can count on one hand (well one finger really,) the number of times i've shipped cookies in the mail, it's always good to know.

-1 cup dried apricots
-1/2 cup water
-1 cup shortening (part butter or margarine)
-1/2 cup brown sugar
-1/2 cup sugar
-1 egg
-1 tsp vanilla
-1/2 tsp almond flavoring
-1 3/4 flour
-2 tsp baking powder
-1/2 tsp salt
-1 1/2 to 2 cups flaked coconut
toasted almonds

cook apricots in water over low heat 5 to 10 minutes (water should be absorbed). cool. mix shortening and sugars until fluffy. add egg, flavorings and apricots. measure flour by dipping method or by sifting. mix flour, baking powder and salt; stir in. chill dough several hours.

heat over to 350. drop heaping teaspoonfuls of dough into coconut to coat. place 2" apart on lightly greased baking sheet. top with an almond. bake 12 to 15 minutes. makes 6 dozen cookies.

my notes:
it was my first time making these golden nuggets, i had to skip the almonds because i'm allergic but besides that i followed the recipe exactly (i even used shortening for once) and i really loved these cookies! they were a huge hit with my husband too! they are sweet & moist, with a nice flavor of coconut & almond like an coconut macaroon. and then there are the wonderful bits of apricot, yummy! i might have to mix up a second batch right away and send them to someone special!


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