Stir in (chopped to an "oatmeal" sized grain) almonds (1 1/2 cups) and freeze dried blueberries (1/2 cup) (if using). Use a tablespoon to scoop the dough into balls and place on a plate. Preheat oven to 375 F. Place plate in the freezer for 10 minutes. Remove from the freezer and place on a baking sheet, 1" apart.
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Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well. Add the almond flour, baking soda, and cinnamon. Stir in the oats, butterscotch chips, and coconut. Form 24 cookies on 2 parchment-lined cookie sheets.
Instructions. Preheat the oven to 350 degrees. In a medium mixing bowl, use a whisk to mix the almond flour, baking soda, and salt. Add the eggs, sugar, buttermilk, lemon juice, and apricot preserves. Spoon the batter into greased muffin tins and top with an optional sprinkle of raw sugar or turbinado cane sugar.
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Apricot Coconut Cookies. Preheat oven to 180C. Line a tray with baking paper and set aside. Blitz apricots until broken down and they form a sticky mixture. Add remaining ingredients and blitz until combined. Place tablespoons of mixture onto tray and cook in the oven for 12 minutes, or until golden. Place cookies on a cooling rack to cool then
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Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and dried apricots. Line 2
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Cut apricots in half, remove the pit and slice each half into quarter slices. Arrange on top of the frangipane in a pretty pattern. Bake at 350° F for 35-40 minutes. Mix 2 Tbsp apricot jam with 1 Tbsp water and brush over the tart with a pastry brush to glaze. Let cool and if desired dust with some powdered sugar.
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Put on the lid, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, until the fruit is tender. Remove the apricots from the saucepan with a slotted spoon and place in a food processor. Reserve the cooking water. Add the honey and 1 tablespoon of the cooking water to the food processor, and puree until very smooth, scraping down
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Combine all ingredients apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture. Chop your chocolate and stir into the dough. Form dough balls with your hand or spoon the mixture on a baking sheet lined with baking paper.
Brush lightly with water, then place a generous tablespoon of apricot filling on each cookie. Roll and cut the remaining dough and place the cut cookies on the filling, pressing it down lightly.
This is how I made my mom's cookies low carb and sugar free: I replaced the wheat flour with almond flour and the brown sugar with erythritol. Instead of using milk chocolate, I settled on 85% dark chocolate. As half a bar (50g) is distributed between 10 cookies, the carb and sugar content is kept low.
These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum! This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010.
Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar.