Betty Crocker has some great recipes out there. When I started cooking, my mom (Lena) gave me a Betty Crocker cookbook containing all of the basics, almost the same as the one she had when she started cooking. Two years ago, I was in line at the grocery store and I spied Betty Crocker’s Christmas Cookies (Dec/Jan 2010 edition), which had some interesting, simple cookie recipes using Betty Crocker cookie mixes.
These Dark Chocolate Apricot Cookies, which are also on the Betty Crocker website, caught my eye. There aren’t many ingredients and it’s easy to swap out the flavors to suit your own tastes. Sometimes you need a quick cookie recipe to make, and this one fits the bill.
To make these cookies, you need the following ingredients: butter, orange extract, egg, chopped dried apricots, a pouch of Betty Crocker’s sugar cookie mix, dark chocolate chips, and shortening.
In a large bowl, cream together the cookie mix, butter, orange extract, and egg. Mix the ingredients until they form a soft dough, then add the chopped apricots. Mix to combine.
Next, drop the dough by rounded teaspoon onto an ungreased cookie sheet. You want the cookies to be about two inches apart. Bake for 8 to 10 minutes or until they are just slightly golden.
Remove cookies from the baking sheet to cool. If you don’t have a baking rack, you can place them on a towel covered with wax paper or parchment paper to help the cooling process.
Melt the dark chocolate chips. Although the original recipe doesn’t call for it, I like to mix in 1/2 teaspoon of shortening to help the chips melt more smoothly. If you can find dark chocolate made for melting, you don’t need to add the shortening.
Dip each cookie halfway into the chocolate and shake off any extra. Lay the cookies on wax paper until the chocolate hardens. Store the cookies between pieces of wax paper so they don’t stick together. You can also freeze them.
Add this one to your Christmas cookie list for sure! They’re very easy to make and other dried fruits can be substituted if you’re not a fan of apricots. You can also use milk or even white chocolate for dipping. Be creative!
Here’s the printable recipe:
- 1 pouch Betty Crocker sugar cookie mix
- ½ cup softened butter (or margarine)
- ¼ teaspoon orange extract
- 1 egg
- 1 cup chopped dried apricots (or dried fruit of your choice)
- 1 cup dark chocolate chips
- ½ teaspoon shortening
- Cream together the cookie mix, butter, orange extract, and egg until the ingredients form a soft dough.
- Mix the apricots into the dough.
- Drop by rounded teaspoon onto and ungreased cookie sheet, leaving about two inches between cookies
- Bake at 375 degrees for 8 - 10 minutes until the cookies are lightly golden and remove to a baking rack to cool.
- Melt dark chocolate with shortening until smooth.
- Dip each cookie halfway, shake off excess chocolate, and lay on wax paper until set.
- Store between wax paper or freezer to eat in the future.