Skip to main content

Apricot and almond cookies ~ CNY 2012



I made a small batch of this Apricot and Almond cookies to sample for the coming Chinese New Year and they were good.  I rarely use dried fruits in my cookies but this combination of dried apricots and almonds is worth a try and therefore would like to share the recipe with you.

  








These sweet and crunchy cookies were finished in no time and definitely will be on my list of cookies for the coming festive season.

Recipe for Apricot and Almond cookies  (Makes 20)

Ingredients
  • 3 oz  butter
  • 2 oz caster sugar
  • 50 ml condensed milk
  • 25 ml egg
  • 1/2  tsp vanilla
  • 6 oz self-raising flour
  • 100 gm dried apricot, finely chopped
  • 1/4  cup whole almonds, finely chopped
Method
  1. Sift flour and set aside.
  2. Cream butter, sugar, condensed milk and vanilla till light and creamy.  Add in the egg.   Fold in sifted flour.
  3. Add in the chopped apricots and almonds.  Mix well and roll dough into a log.
  4. Wrap the dough in clingfilm and refrigerate for about 30 mins or till firm.
  5. Using a serrated knife, cut dough into 1/4  inch thick slices.  Place onto a paper lined baking tray.
  6. Bake in a preheated oven @ 180 deg C for 12 mins, or until light golden brown.  (Need to monitor the temperature as the apricots tend to brown easily).
  7. Let cookies stand on tray for about 8 mins. before removing them onto a wire rack to cool completely.
  8. Store cookies in an air-tight cookie jar.


Labels:

Comments

  1. ann lowJanuary 6, 2012 at 1:21 AM

    I love dried fruits, pass me some and I can start munching...hehee
    I think I want to try this too as I still have some dried apricot left in my fridge. Do you think I can leave the condensed milk out?

    ReplyDelete
  2. MaryJanuary 6, 2012 at 6:06 AM

    These look fabulous. I love almonds in my cookies and I bet the apricots were delicious too.

    ReplyDelete
  3. Yummy BakesJanuary 6, 2012 at 8:58 AM

    Looks good and pretty. Happy New year to you and family.

    ReplyDelete
  4. Sokehah cheahJanuary 7, 2012 at 12:53 AM

    Ann
    I think you can leave out the condensed milk, maybe substitute with plain milk but add a bit more sugar.

    Mary
    Yes, the apricots were indeed delicious.

    Yummy Bakes
    Thank you. Happy New Year to you and your family too.

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverJanuary 7, 2012 at 11:19 AM

    I like fruit in the cookie too, this look very good! Happy New Year 2012 to you, Cheah!

    ReplyDelete
  6. lenaJanuary 7, 2012 at 5:53 PM

    they do sound lovely and nice munching on those bits of apricots too!

    ReplyDelete
  7. Elin ChiaJanuary 7, 2012 at 10:07 PM

    I am sure it taste good with the dried fruits in the cookies ;) you really rajin . I have not started making any cookies yet.

    ReplyDelete
  8. My Little SpaceJanuary 8, 2012 at 11:47 AM

    Ya, can't believe it CNY is just 2 weeks away.lol! Still have yet started my baking yet. Seems that the lazy worms have started crawling all around eversince after the housekeeping. haha...
    anyway, hope you're having a lovely weekend.
    Cheers
    Kristy
    p/s these cookies must be so delicious.

    ReplyDelete
  9. JulieJanuary 9, 2012 at 2:03 AM

    Delicious cookies..
    happy New year!!
    Thanx for dropping by my space,n your sweet comments,do visit again!

    Erivum Puliyum

    ReplyDelete
  10. Sokehah cheahJanuary 9, 2012 at 12:36 PM

    Sonia
    Thank you.

    Lena
    Yes, munching accompanied by a hot cup of tea.

    Elin
    Only started a few days ago, not much time left before CNY.

    Kristy
    I know you'll be able to finish a couple of varieties in a short time.

    ReplyDelete
  11. AnonymousJanuary 30, 2012 at 3:03 PM

    3 oz butter is how many gms?

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 30, 2012 at 3:28 PM

      3 oz is approx. 85 gm. At the bottom of my blog, there's a Useful Links column on the right, click on the Conversion Calculator and you'll get your answers.

      Delete
  12. AnonymousJune 18, 2016 at 2:00 PM

    hiii , u havent used the egg in list of ingredients?

    ReplyDelete
  13. Sokehah cheahJune 18, 2016 at 2:35 PM

    Thanks for highlighting. Have edited the post. Add in the egg at No. 2 of Method!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more