click tracking

Copyright 2008-2020 Krista Davis

All rights reserved.

makes approximately 45


Cookies


1 stick (1/2 cup) unsalted butter

2/3 cup sugar

4 tablespoons light corn syrup

2/3 cup flour

1 cup ground pecans

2 teaspoons vanilla

1 cup sliced almonds

1 cup dried cherries (chopped a bit)

1 cup diced dried apricots


Preheat oven to 350. Line two baking sheets with parchment paper.


Place butter, sugar, and corn syrup in a pot. Melt the butter and stir until smooth and the sugar is melted. Remove from heat and add the flour and ground pecans. When well mixed, add the almonds, cherries, and apricots. Stir to combine. It will be very thick.


Make the cookies large or small, whatever you prefer. Scoop a teaspoon or tablespoon of the dough in your hand and shape into a ball. Press flat and place on the parchment paper. They will spread a bit when they bake. Bake for 11 minutes. Have the next tray ready to put into the oven. You can reuse the parchment paper when it is cool.


When baked, allow to cool briefly, then move to a rack to cool. Do not throw away the parchment paper!



Chocolate


1 1/2 cups high quality semi-sweet or dark chocolate chips or chunks chopped into bits

4 1/2 tbsp butter

3/4 teaspoon vanilla


Leave the parchment paper on the baking sheets. Turn all the cookies upside down on the parchment paper.


Melt the chocolate with the butter (I use the microwave on short bursts) and stir in the vanilla. Use a teaspoon to dab the chocolate on and spread with the back of the spoon. Chocoholics may wish to apply a second coat of chocolate. Allow to dry.


(If they're not quite dry but you can't stand having them on the counter anymore, stack with waxed paper between them. However the chocolate must be almost solid to do this.)


Store in an airtight cookie tin with wax paper between layers of cookies. Keep refrigerated.