1 cup (2 sticks) Unsalted Butter, Softened
¾ cup Gold Apricot Vodka
½ cup Granulated Sugar
1½ cups Brown Sugar, Packed
2 Large Eggs
2½ tsp Real Vanilla Extract
4¼ to 4½ cups Unbleached All-purpose Flour
¾ tsp Sea Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 cups Dried Apricots, Chopped
2 cups White Chocolate Chips
1 cup Slivered or Sliced Almonds
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Preheat oven to 350°. Place apricots in a bowl of hot water for 10 minutes to plump and reconstitute. Drain thoroughly; set aside. In a large mixing bowl, combine the butter, vodka, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth. Stir in flour, apricots, white chocolate chips and almonds with a wooden spoon. Shape dough into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets. Bake for 13-15 minutes or until edges are light brown.
½ cup Black Fig Vodka
2 cups All-Purpose Flour
1 tsp Baking Soda
¾ tsp Kosher Salt
1 cup Old Fashioned Oats
1 cup Unsalted Butter (softened)
1 cup Brown Sugar
1 cup Raw Honey
1 tsp Vanilla Extract
2 Large Eggs (room temperature)
12 oz Dark Chocolate Chunks (or chips)
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Preheat oven to 375°F. Combine baking soda, flour, salt, and oats in a medium bowl and set aside. In a large mixer bowl, combine butter, sugar, honey, and Black Fig Vodka. Beat on medium-high speed for two minutes and add vanilla.
On low speed, add the eggs one at a time. Scrape sides of bowl and gradually add flour mixture. Be careful not to over mix. Fold in chocolate chunks. Drop by rounded tablespoon onto baking sheets lined with parchment paper. Bake for 7-9 minutes or until golden brown.