| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco1 | 4 | servings | |
INGREDIENTS
| 1 1/8 | c | Flour |
| 1/3 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 2 2/3 | tb | Sugar |
| 3/4 | oz | Butter |
| 1/2 | c | Cream |
| 1/2 | Whole Eggs | |
| 3/4 | ts | Vanilla |
| 2 3/8 | oz | White Chocolate Chips |
| 1/2 | cn | Dried Apricot halves; chopped |
| 1/2 | c | Pecans; dry-roasted, |
| ; chopped |
INSTRUCTIONS
1) Sift the dry ingredients together. 2) In a large mixing bowl, cut the butter into the flour. 3) In a small mixing bowl mix the cream, eggs, and the vanilla together, pour into the flour and mix until it is incorperated. 4) Stir in the Chocolate, Pecans and the apricots, and mix to combine. 5) Roll out the dough to about 1/2" thick, and cut with a cutter or make triangles. 6) Bake In the oven for 25-30 minutes at 375f. Recipe by: The lodge at Pebble Beach Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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