Vegetarian Recipe for Apricot Almond Cookies
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½ cup unsalted butter real
½ cup sugar Caster
1 tablespoon
clear honey
1 cup regular flour, sifted
1 C. Tea baking powder
1 pinch of salt
1 cup oatmeal oats
½ cup chopped apricots
Topping:
2 tablespoons chopped dried apricots
1 / r cup toasted,
chopped almonds
* Note: To toast almonds minced just place a non-stick pan over high heat for a
minute or two, tossing regularly.
Preheat oven to 325F. Lightly grease a cookie baking tray. Place the butter,
honey and sugar in a small saucepan and heat over low heat until melted butter
and
sugar dissolves. Remove from heat and set aside.
Place the flour, oats, salt, baking powder, and apricots in a large bowl. Pour
the butter mixture in the bowl and mix well to form dough. Divide the dough in
small series. Place each round (1 / 2 inches) on the cookie
baking tray. Scatter a few apricots and chopped almonds over each witness,
pressing the dough slightly.
Bake for 15 minutes or until lightly golden. Cool for about 5 minutes and
transfer to a grid to cool completely
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