Makes 18 cookies - sutible for freezing.
100g butter, cubed
100g cream cheese, cubed
100g caster sugar
75g flour
50g dried apricots - diced
65g white choc chips
preheat oven to 180 deg, line tray with paper.
Put butter and cream cheese in TM bowl, cream together sp 2 going up to sp 4 over 10 sec, then keep beating a further 30sec on sp 4. Add sugar and beat until fluffy - approx 40sec on sp 5, then gradually add flour thru hole in lid (while still beating), until all incorporated then beat a further 10 sec. Scrape down sides and add choc and apricots. Mix reverse sp 3 for 20 sec. The mixture will be very soft. Drop heaped teaspoons of mix onto prepared trays (be warned, the spread well) and cook approx 15min or until lightly golden. Allow to cool and harden for a few minutes on the baking tray before moving to a wire cooling rack.
1st pic is of my batch which ended up a bit overcooked on the bottom (my fault, not the recipe's)
2nd pic is a photo of the pic in the book.
Converted from the book: 'Annabel Karmel Lunchboxes.'
