Butterscotch Cookies
(click on image to enlarge)
Makes about 14 Cookies.
These are DELICIOUS! They taste like butterscotch cookies. This is adapted from the Apricot Pecan Drops recipe in Vibrant Living.
Ingredients
- Dough
- 1½ cups Dried Apricots, soak for 30-60 min & puree.
- 1 cup Pecans or Walnuts, Chop in food processor. (Soak for 12 hours, rinse well and dehydrate nuts to remove phytates and improve digestibility.)
- ½ cup Sunflower Seeds, I use sprouted & dehydrated seeds, but plain raw seeds are fine too.
- ¼ cup Currants or other dried fruit (optional)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- Topping
- 14 Pecan or Walnut halves
Preparation
Chop Pecans and Sunflower Seeds in food processor. Mix all ingredients in a bowl. Shape into cookies and place on mesh dehydrator sheet. Press 1 pecan half into each cookie. Dehydrate at 118 degrees or less for 12 hours or longer (until dried to the texture you like).
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