Cookie swap continues…

I generally use six to seven cookie recipes for my cookie swap.  Each person brings:

Ingredients to make one cookie batch

Containers to bring cookies home

Some equipment if needed – baking pans, silpat mats, decorating supplies

I usually provide the sugar, flour, baking soda, baking powder, salt and eggs.

Today I will showcase two new recipes.  One of my favorites is Apricot Florentines.  They are more time consuming than most recipes but well worth the effort.  The cookie base contains apricots, white raisins and sliced almonds.  After baking the base of the cookie is covered with chocolate.  This cookie is always one of the first to disappear.

The next cookie is a delicious bar cookie, Caramel Chocolate Bars.  This is an easy to make cookie that you can make in large batches.

Apricot Florentines


Yield: 24


6 Tbsp butter   

1/3 cup evaporated milk

¼ cup sugar

2 Tbsp honey

1 cup sliced almonds

½ cup snipped apricots

¼ cup light or dark raisins

¼ cup flour

¾ cup semisweet chocolate pieces

2 Tbsp shortening   


  1. Combine butter, evaporated milk, sugar, and honey in a saucepan.  Bring to a full boil, stirring occasionally.  Remove from heat.  Stir in almonds, apricots and raisins.  Stir in flour.
  2. Drop by level tablespoons at least 3 inches apart onto greased and floured cookie sheet.  Bake at 350 degrees F for about 8 minutes until cookies are slightly brown around the edges.  Cool on cookie sheets one minute.  Transfer to wax paper.  Cool thoroughly.
  3.  Melt chocolate pieces and shortening.  Spread over bottom.  Put back on waxed paper and put in refrigerator to set.

Caramel Cookie Bars



Yield: 50


1  1/3 cup butter , softened

½ cup white sugar

2 ½ cup all purpose flour


1 cup butter

1 cup light brown sugar, packed

¼ cup light corn syrup

1 cup sweetened condensed milk


2  ½ cup semisweet chocolate pieces

2 Tbsp shortening   

  1. Preheat oven to 350 degrees F (175 C).
  2. Using a medium bowl, mix together butter, sugar and flour until crumbly.  Line a 13 x 9 x 2 pan with tin foil.  Press crumb mixture into bottom of pan.  Bake for 20 minutes.  Cool crust completely.
  3. In a medium saucepan, combine butter, brown sugar, corn syrup and sweetened condensed milk.  Over medium heat bring to a boil.  Lower the heat and continue to boil for five minutes.  Remove from heat and continuously stir with a wooden spoon for about four minutes.  Pour over cooled crust.  Cool the bars until the filling begins to firm.
  4. Melt chocolate and shortening with a double boiler or microwave until smooth and melted.  Pour chocolate over caramel layer, spreading until even.  Cool.  Cut into squares.


Enjoy!  More cookies to come..


Filed under: Holiday Cakes and Cookies