Lemon-Scented Butter Cookies with Apricots and Almonds

Monday, December 31, 2012

Apricot Almond Butter CookieAny Christmas baker is appreciative of a one-stop-shopping cookie dough: make one base and switch a few ingredients here and there and—voilà!—you’ve got a whole new variety for minimal extra effort.

Such was the thinking that led me to this cookie, which took the base from my orange-scented pistachio and cranberry butter cookies and swapped in lemon zest, almonds, and apricots. As well, I formed the dough into a triangle shape rather than a circle to create a complementary cookie.

It’s not terribly dissimilar from the original recipe, of course, but the flavor combination in this variation worked beautifully and the two cookies certainly look awfully pretty plated together, yes?

Enjoy the final day of 2012. Thanks again for reading throughout the year. I’m truly grateful.

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Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

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