The other day, I was in line at Trader Joe’s.
I had finished my shopping.
And then I saw them: a bag of bright, pretty, plump, soft, dried apricots.
The bag was not in its usual spot, in the aisle with the nuts and other dried fruits.
They were up front, right next to me in line. And they were totally flirting with me!
I’d look away from time to time, but the apricots wouldn’t stop staring at me. Finally, I glanced back and I started imagining them in the middle of a cookie. The apricots would be so interesting and unexpected there — and delicious!
Okay fine, I’ll do it! I’ll give you a shot. I’ll go out with you! And into my cart – and into my life – those apricots went!
P.S. Don’t you love starting the week with a dessert?!
At least 2 hours ahead of time: Make the cookie dough.
Up to 1 day and at least 20 minutes ahead of time: Bake the cookies.
You can make the dough, shape it, and freeze it! (Keep them in an airtight container or double wrapped in plastic.) Then you’ll have them at the ready to pop in the oven just before guests are arriving. The house will smell great, and everyone will get fresh-out-of-the-oven cookies! The dough can be kept frozen for a few weeks or so — but it’s best to bake it within a week. You can also freeze the baked cookies for a couple of weeks. When I do this, I like to warm them in the oven just before serving.