So you know that every year I make a special treat to send out to long-distance family members, and this year I was inspired by a recipe from Real Simple. The magazine's idea was to make cookie dough and give the dough as a gift, but I'm pretty sure that raw cookie dough will not travel well even in a USPS Priority Mail flat rate box. So I just made the dough, baked the cookies myself, and sent them off!
The cookie dough recipe for Chocolate, Apricot, and Pecan Cookies was super simple to put together. From one recipe, I got about four dozen cookies. I actually had to make this twice because, if you can imagine, I needed to give more than four dozen cookies.
The first time I made the cookies, I didn't have any brown sugar and I only had one egg (you need two). I was like, "Now what do I do?" Well, the question really should have been "What did people do in the time before Google?" I just Googled brown sugar substitutions in baking and egg substitutions in baking and made my first batch with all white sugar and a single-serve cup of applesauce. Tasted great!
My second batch was made the correct way with no substitutions.
You could also use your favorite chocolate chip cookie recipe and just add in some chopped pecans and/or dried and chopped apricots for a fun twist.
I did NOT make these gluten-free because I was giving them to people who don't have dietary restrictions. However, if you're using a gluten-free all-purpose flour or one of those 1 to 1 ratio flours, this would be super easy to adapt without having to do math to try and figure anything out. Just make sure your dried apricots and chopped pecans are gluten-free. The apricots I purchased were actually processed in a shared facility with wheat.
For more food gift ideas, check out my Pinterest board The Gift of Food.
The cookie dough recipe for Chocolate, Apricot, and Pecan Cookies was super simple to put together. From one recipe, I got about four dozen cookies. I actually had to make this twice because, if you can imagine, I needed to give more than four dozen cookies.
The first time I made the cookies, I didn't have any brown sugar and I only had one egg (you need two). I was like, "Now what do I do?" Well, the question really should have been "What did people do in the time before Google?" I just Googled brown sugar substitutions in baking and egg substitutions in baking and made my first batch with all white sugar and a single-serve cup of applesauce. Tasted great!
My second batch was made the correct way with no substitutions.
You could also use your favorite chocolate chip cookie recipe and just add in some chopped pecans and/or dried and chopped apricots for a fun twist.
I did NOT make these gluten-free because I was giving them to people who don't have dietary restrictions. However, if you're using a gluten-free all-purpose flour or one of those 1 to 1 ratio flours, this would be super easy to adapt without having to do math to try and figure anything out. Just make sure your dried apricots and chopped pecans are gluten-free. The apricots I purchased were actually processed in a shared facility with wheat.
For more food gift ideas, check out my Pinterest board The Gift of Food.
Well, they look and sound delicious! Thank you so much for sharing the recipe with us.
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