California Cookies

Looks like I've got a state theme going. These guys include apricots and almonds, which are native to California...hence the name. There are also some white chocolate chips...just because.

When I was home over the weekend, I caught a show on the Food Network about a shake shop in California that used local nuts and dried fruits in its shakes. The apricot and almond combo got me thinking, and that's how this cookie was born.

(Oh, and if your interested, both pronunciations of apricot are acceptable: ape-ri-cot and ahp-ri-cot.)

I have a few secrets to infusing these cookies with flavor: apricot preserves, which I use as a dough flavoring and a glaze; toasted almonds and almond extract; and a loads of roughly chopped apricots, which are bright and yummy like little balls of sunshine. Makes about 4 dozen cookies.

               

Creamables	2 sticks butter 2 cups dark brown sugar
Wet Ingredients	1 egg + 1 yolk 1/3 cup apricot preserves 1 tablespoon vanilla 2 teaspoons almond extract
Dry Ingredients	3 cups oatmeal 1 1/3 cups flour 2 1/2 roughly chopped dried apricots 2 cups toasted sliced almonds 1 cup white chocolate chips 1 teaspoon baking soda 1/2 teaspoon salt
Glaze	1/2 cup apricot preserves, melted

1. Preheat oven to 350º.
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, combine the wet ingredients and whisk together until smooth.
4. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
5. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
6. Slowly add the dry ingredients to the combined creamables and wet      ingredients. Mix until evenly combined.
7. Shape dough into balls--about 2 tablespoons each.
8. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined      cookie sheets.
9. Put 1/2 cup of apricot preserves in a small microwave-safe bowl and microwave on high for about 30 seconds or until slightly liquefied.
10. Using a brush, baste each dough ball with the melted apricot preserves.
11. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.