Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.
Reynolds™ Parchment Paper
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter or margarine, softened
teaspoon orange extract
cup chopped dried apricots
package (12 oz) dark chocolate chips
Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
Use premium white chocolate for the dark chocolate and drizzle it over the cookies instead of dipping.
For even baking, make sure cookies are of the same shape and size.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.