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Drop, Apricot Sweet & Sour Cookies

Source of Recipe

Shared by uzzah, Cookeville, TN


Recipe Introduction

The idea for this apricot sweet and sour cookie recipe came from the popularity of the Chinese sweet and sour recipes. This cookie is light and fluffy. Preheat oven to 375 degrees F.

List of Ingredients

1 C. of all-purpose flour or self-rising flour (if you use self rising flour eliminate the salt)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. margarine or butter
1/4 C. shortening
3/8 C. granulated sugar
1/4 C. brown sugar
1 egg
1 tsp. vanilla
1/2 C. finely chopped walnuts, almonds or pecans
1/2 C. finely chopped dried apricots
2 Tbs. apple cider vinegar
1/4 C. coconut flakes



Recipe

Combine flour, baking soda and salt. Beat margarine and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add egg, vanilla, and vinegar; beat well. Add dry ingredients plus nuts, apricots and coconut to beaten mixture and mix well by hand. Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake in a 375-degree oven for 8-10 minutes. Remove and cool on a wire rack.