Friday, May 4, 2012

Friday Food: Chocolate Apricot Cookies

I copied this recipe from a cookbook, but I don't know which one. The recipe comes from the World War II era when butter was difficult to buy and so uses shortening instead of butter. A note on the recipe says not to substitute butter because they have a better texture with the shortening. They are a deeply fudgy cookie, perfect for chocolate lovers like me!

Chocolate Apricot Cookies

1 square unsweetened baking chocolate, melted
1/2 cup chocolate chips, melted
1/2 cup shortening
1 cup white sugar
1 egg
1/3 cup milk
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1/2 to 1 cup diced, dried apricots

Preheat oven to 350 degrees.
Cream melted chocolate, shortening, and sugar together.
Add egg and blend.
Mix in milk and vanilla.
Beat in baking powder, salt, and flour.
Drop by spoonfuls onto parchment paper and bake about 12 minutes or until done.
Makes about 3 dozen little cookies.

No comments:

Post a Comment