I'm a little late for Jenn's second annual cookie exchange - but I figured better late than never.
2 1/2c all purpose flour (9oz, 360g) (or use half whole wheat white flour)
3/4 tsp baking soda
1/4 tsp salt
3/4c butter, softened (6oz, 240g)
1c packed light brown sugar (5oz, 200g)
1 tsp vanilla extract
2c white chocolate chips (12oz, 500g)
1c chopped almonds (4oz, 150g)
1c apricot preserves (8oz, 300g)
Preheat oven to 350F (175C)
Toast the almonds until browned, once the oven is heated.
While the oven heats / almonds toast:
Cream the butter and sugar until smooth.
Mix flour, baking soda and salt in a separate bowl.
Beat the egg and vanilla into the creamed sugar.
Mix in the apricot preserves until incorporated
Stir in the flour mix until incorporated.
Add in white chips, almonds.
Drop dough by rounded teaspoons onto a cookie sheet (silicone etc. recommended!).
Bake for 10-15 minutes, until golden brown.
I also made a few without the white chocolate chips - a bit less sweet, but also a very nice combination. I love these cookies! Pretty quick to make, and absolutely divine!