Apricot Almond Cookies


Easy to make with vegetable margarine, as a vegetrian recipe, although the resulting will be softer.


1⁄2 c
butter (unsalted, or vegetable margarine)
1⁄2 c
sugar (fine grain sugar)
1 T
honey (clear honey)
1 c
flour (all purpose, sifted)
1 pn
1 c
1⁄2 c
apricots (dried and chopped, plus 2 tablespoons more for topping)
1⁄2 c
almonds (toasted almonds, chopped)


  1. Preheat the oven to 325°F. lightly grease a cookie baking sheet. Place the butter, honey and sugar in a small saucepan and heat over low heat until the butter melts and sugar dissolves. Remove from heat and set aside.
  2. Place the flour, oats, salt, baking powder, and apricots in a large bowl. Pour the butter mixture into the bowl and mix well to form the dough. Divide the dough into small rounds. Place each round (1/2 inch) on the cookie baking sheet. Scatter a few apricots and chopped almonds over each cookie, lightly pressing into the dough.
  3. Bake for 15 minutes or until lightly golden. Cool for approximately 5 minutes and transfer to wire rack to cool completely.


To toast chopped almonds simply place in non-stick pan over high heat for a minute or two, tossing regularly. Alternatively, toast them in the microwave; just spread them on a microwave safe plate and cook at 20 seconds invtervals until ready.