Apricot Walnut Cookies
1/2 Earth Balance (or butter, margarine)--softened
1 cup sugar
3/4 cup brown sugar--packed
1/2 teaspoon each vanilla, orange, coconut, and almond extracts
1/3 cup soy or almond milk--unsweetened
1/3 cup vegetable oil
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened shredded coconut
1 cup toasted, roughly chopped walnuts
1/3 cup (heaping) diced dried apricots
walnut pieces--garnish (optional)
*Pre-heat oven to 350 degrees F.
*Cream together Earth Balance, sugars and extracts in large bowl. Set aside. In a separate bowl, whisk together soy milk and oil. Add soy milk mixture to the creamed Earth Balance mixture.
*In a separate bowl, sift together flour, salt, baking powder, and baking soda. Stir in coconut and diced apricots. Add dry mixture to "wet" mixture. Stir well. Refrigerate at least 15 minutes before baking.
*When ready to bake, drop a teaspoon of dough onto cookie sheet. Top each cookie dough ball with a walnut (optional, but pretty!). Bake 6-11 minutes (depending on how big you make the cookies), or just until bottom of cookie is golden brown. Enjoy!