Fruit and Nut Chippers
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Fruit and Nut Chippers
YIELD Makes about 5 dozen cookies
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INGREDIENTS
| 1 | cup butter, softened |
| 3/4 | cup granulated sugar |
| 3/4 | cup packed light brown sugar |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 2‑1/4 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | package (11-1/2 ounces) milk chocolate chips |
| 1 | cup chopped dried apricots |
| 1 | cup chopped pecans or walnuts |
PREPARATION:
- Preheat oven to 375°F.
- Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt in medium bowl; add to butter mixture. Beat until well blended. Stir in chocolate chips, apricots and pecans.
- Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheets. Bake 9 to 10 minutes or until edges are golden brown. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.
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Nut