Day #3 Dark Chocolate Apricot Cookies

Dark Chocolate Apricot Cookies

• 1 pouch (1lb 15oz) Betty Crocker sugar cookie mix
• 1/2 cup butter, softened
• 1/4 tsp orange extract
• 1 egg
• 1 cup dried apricots, chopped
• 1 package (12oz) of dark chocolate chips

Heat oven to 375*

In a large bowl stir cookie mix, butter, orange extract, and egg until a soft dough forms. Stir in apricots until blended. Drop dough by rounded teaspoonfuls on ungreased cookies sheets 2in apart.

Bake 8-10min until edges are a light golden brown. Remove from oven and let cook on cookie sheet for 3min before removing to cool completely on wire rack.

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. OR drizzle chocolate over the top of cookies. 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 waxed paper in tightly covered container at room temperature.