Sunday, March 20, 2016

Apricot Strip

This month at the Cake Slice we had four delicious recipes to choose from. They included a Mocha Chip Chiffon Cake, Chocolate Brownie Cheesecake, Cuban Coconut Pound Cake, and Apricot Strip.

I needed to push myself out of my comfort zone, and selected to bake the Apricot strip. Having a love for Fig Newtons, this recipe reeled me in. 

The cookie recipe consists of a apricot preserve for the filling. I, unfortunately didn't add the whole twelve ounces of dried apricots, and only used half. Big mistake. The filling turned out way to tart for my liking. The pineapple and orange overpowered the entire filling. 

I proceeded with the recipe, hoping my end result wouldn't be a complete flop.

The cookie dough recipe is incredibly delicious! I kept sneaking bits of dough during my roll out process. Delicious! 

My kitchen smelled incredible as the strip baked! My first strip over baked just a tad bit, I forgot to start the oven timer, and had to guess the remaining baking time. 
Over all I felt the recipe was just okay, I couldn't get past the tartness of the filling to enjoy the cookie. The rest of the gang, to my surprise, kept coming back for cookies. I'm definitely going to have to remake the recipe using a fig filling this time. I think the cookie dough recipe is just perfect! 
Don't forget to stop by and visit the remaining Cake Slice bakers to see what selection they whipped up this month!