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Apricot and White Chip Cookies with Almonds
November 09, 2002

A nice combination of fruit, sweet, and nut flavors. I love almonds so I used small whole ones and toasted them at 350 degrees for about 8 minutes before adding them to the dough. I also read other postings and used only 1 cup of chips. The consistency and dough-to-filling proportions of this recipe weren't to my liking in the first batch, so I upped the butter to a full cup, added an egg and increased the flour to 2 1/4 cups. this makes more substantial, slightly cakier cookies, and a whole lot more of them. my cookie-connoiseur friends don't like white chocolate much so next time I will leave out the chips and apricot and use dates for fruit AND sweetness.