Beatrice Savitz’s Apricot Cookies
In her cookbook, “The New York Times Cookie Book,” Beatrice Savitz gives a recipe for apricot cookies that is simple and delicious. These cookies are perfect for any occasion, and they’re sure to be a hit with friends and family alike. Ingredients 8 ounces dried apricots 1/2 cup white sugar 2 tablespoons lemon juice Water…
In her cookbook, “The New York Times Cookie Book,” Beatrice Savitz gives a recipe for apricot cookies that is simple and delicious. These cookies are perfect for any occasion, and they’re sure to be a hit with friends and family alike.
Ingredients
- 8 ounces dried apricots
- 1/2 cup white sugar
- 2 tablespoons lemon juice
- Water to cover
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1/2 cup butter
Instructions
1. Preheat oven to 350 degrees F (180 degrees C).
2. Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
3. Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots 4 Bake for about 35 minutes
Nutrition Facts
- Serving size: 1 cookie
- Calories: 150
- Total fat: 7 g
- Saturated fat: 4 g
- Cholesterol: 20 mg
- Total carbohydrates: 21 g
- Protein: 2 g
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