Ingredients
- ¾ cup Black Infusions Gold Apricot Liqueur
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1½ cups brown sugar, packed
- 2 large eggs
- 2½ tsp real vanilla extract
- 4¼ to 4½ cups unbleached all-purpose flour
- ¾ tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups dried apricots, chopped
- 2 cups white chocolate chips
- 1 cup slivered or sliced almonds
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Prepare the Apricots: Place the chopped dried apricots in a bowl of hot water and let them soak for 10 minutes to plump and reconstitute. Afterward, drain thoroughly and set aside.
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Mix Wet Ingredients: In a large mixing bowl, combine the softened butter, Gold Apricot Liqueur, granulated sugar, brown sugar, eggs, vanilla extract, sea salt, baking powder, and baking soda. Use an electric mixer to beat the mixture until smooth and well combined.
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Add Dry Ingredients: Gradually stir in the all-purpose flour, mixing until just combined. Then, fold in the reconstituted apricots, white chocolate chips, and slivered almonds using a wooden spoon.
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Shape the Cookies: Shape the dough into golf ball-sized balls and place them a couple of inches apart on greased cookie sheets.
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Bake: Bake in the preheated oven for 13-15 minutes, or until the edges are light brown.
