Apricot and white chocolate cookies – We Should Cocoa

This is a special month in my baking world, as it will be my first attempt at a We Should Cocoa challenge.

We Should Cocoa is alternately hosted by Chele at Chocolate Teapot and Choclette at Chocolate Log Blog, and each month an ingredient is picked to be paired with chocolate.

The July challenge hosted by Chele was apricots, which was a funny coincidence as my first post of the month was an apricot upside down cake (no chocolate included though).

I had planned to use fresh apricots, but when I discovered that 4 apricots cost £2.60, I had to think again and went for dried!

It took me a while to decide what to bake, and several ideas came up including the Moro chocolate apricot tart or some sort of muffins, but I settled on these white chocolate and apricot shortbread cookies.

I was intrigued by the idea of a cookie dough made with cream cheese, and as I had some left over from the Nutella cheesecake squares it seemed perfect.

At first the dough was a bit too sticky to properly roll into balls, and the resulting cookies were a bit mis-shapen and brown around the edges.

For the second batch though the dough had been in the fridge for 20 minutes and I used a bit of flour to roll them, and being actual ball shapes definitely seemed to make a difference to how they cooked.

The cookies were soft, a bit chewy and the white chocolate and apricot worked really well together. I personally liked the first batch which had a bit more crunch, but the friendly pony thought the soft ones were perfect, and is keen for them to be made again.

Thanks to We Should Cocoa for inspiring me to make these!

Apricot and white chocolate cookies (adapted from La Fuji Mama’s recipe)

(Makes approximately 2 dozen cookies)

  • 1/2 cup butter
  • 1 cup caster sugar
  • 4oz cream cheese
  • 1 cup plain flour
  • 1/2 cup chopped white chocolate
  • 1/2 cup of chopped dried apricots
Cream together the butter and sugar, then beat in the cream cheese. Stir in the flour, apricots and chocolate until combined. Chill in the fridge if necessary, then roll into balls on a floured surface. Place well spaced out on a baking sheet and bake for 15 minutes at 160 degrees. Leave to cool until firm enough to move to a wire rack, then enjoy!

5 thoughts on “Apricot and white chocolate cookies – We Should Cocoa

  1. The cream cheese sounds like an interesting addition, will have to try that. Your cookies look delicious and apricot and white chocolate are a lovely combination. Thanks for participating in We Should Cocoa.

  2. Pingback: Top 10 posts of 2011 | hungryhinny

  3. Pingback: Minstrel cookies | hungryhinny

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