These White Chocolate–Apricot Butter Cookies can be made a week in advance and frozen in an airtight container. Place parchment paper or waxed paper between layers. Let thaw before serving.
White Chocolate–Apricot Butter Cookies
Yield: 55 cookies • Preparation: 25 minutes • Bake: 8 minutes per batch
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter, softened
- ¼ cup plus 2 tablespoons firmly packed light brown sugar
- ¼ cup plus 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup finely chopped dried apricots
- ½ cup finely chopped white chocolate, such as Ghirardelli
- Preheat oven to 375°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, combine flour, baking soda, and salt, whisking well. Set aside.
- In a large bowl, beat butter, sugars, and vanilla extract at medium speed with an electric mixer until light and fluffy. Add egg, beating to combine. Add flour mixture, beating just until blended. Add apricots and white chocolate, stirring to incorporate.
- Using a levered 1-teaspoon scoop, drop dough 2 inches apart onto prepared baking sheets.
- Bake until edges of cookies are golden brown, approximately 8 minutes per batch. Transfer cookies to wire cooling racks, and let cool completely. Store in an airtight container.