Apricot Almond Butterscotch Cookies

• 7 Tablespoons Butter, Softened
• 1/3 cups Brown Sugar
• 1/3 cups Sugar
• 1 Egg
• 1/2 teaspoons Almond Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Dried Apricots, Chopped
• 3/4 cups Slivered Almonds
• 1/2 cups Butterscotch Chips

1. Preheat oven to 375 F. Prepare two cookie sheet pans by lining them with a Silpat mat or parchment paper.
2. In the bowl of your stand mixer add butter, brown sugar and white sugar. Mix until creamy. Add egg and mix until creamy. Add almond extract and continue to mix.
3. In a separate bowl combine flour, baking soda and salt. Add flour mixture into the mixing bowl and continue to mix. Stir in apricots, almonds and butterscotch chips.
4. Using two tablespoons scoop out mixture and drop onto cookie sheets spacing cookies about 2 inches apart. Bake for 9 to 11 minutes or until golden brown. Remove from oven, allow them to cool and enjoy!

butter, brown sugar, sugar, egg, almond extract, allpurpose, baking soda, salt, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/apricot-almond-butterscotch-cookies/ (may not work)