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