Kris Kringles

Kris Kringle Cookies

These have become one of our family’s traditional Christmas cookies! We have updated the recipe by making it with dark chocolate chips and we like that better. We also use little cookie dishers (looks like a small ice cream scoop) and bake on a silicone mat. 

These are a very sturdy cookie. We always bake them on Cookie Day and bag them for gifts. Some cookies are too delicate for this, but the Kris Kringle and the Russian Rock are perfect;. 

Yield: 3 dozen

Time: 1 hour

Preheat: 375 degrees

1/2 cup (1 stick) butter

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

1 egg

1/2 tsp vanilla

1 cup flour

1 tsp baking soda

1/4 tsp salt

8 oz white or Dark chocolate chips or chunks

2 cup chopped almonds

1 ½ cup dried apricots, chopped

Put  butter and sugars in a large bowl and beat with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda and salt. Stir in chocolate, almonds and apricots. 

Dish with a cookie disher, 1 1/2 inches apart, onto cookie sheets lined with silicone mats.

Bake 12 minutes or until golden brown. Cool 3 minutes; remove from cookies sheets. Cool on paper bags or kitchen towels (this helps absorb some of the oils that make them soggy). Store tightly covered.