Yesterday was the official start of the season of spring, which means (at least according to recent TV commercials) it’s also the start of grilling season!
What? What do you mean our grill doesn’t look ready? What makes you say that? Is it the bit of snow that is still on that little tray? Or the grill scraper that is still partially buried? Oh. I see. It’s all the snow that is still piled up all over the deck and around the grill that makes it so we can’t even get to it, never mind use it. You know, you may have something there.
Ok, so moving on then, I bet that wonderful raspberry bush we have is looking wonderful and like it can’t wait to start sporting little red berries as the long, warm, sunny days arrive.
Check out the snow build up on our neighbor’s little shed there too, pretty cool huh?
Alright, so while us Alaskans (at least my other foodie friends and I) cry a little every time the warm weather is mentioned in the lower 48 and every time we see something online, or on TV, or in the newspaper, or hear something on the radio about spring being here, that doesn’t mean we can’t begin our anticipation of warmer, brighter days ahead.
Although, we still want that record snow fall. Three more inches of snow, then spring. Like, spring instantaneously. Thanks.
Until then, just delve into these tasty Apricot-Oatmeal Cookies for a bit of a sunny and warm feeling.
8oz (2 sticks) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 1/2 cups AP flour
1 tsp. baking soda
1/2 tsp. salt
3 cups old-fashioned oats
1 1/2 cups diced dried apricots
Preheat oven to 350°F. Prepare two baking sheets with either parchment paper or silicone baking mats.
In medium bowl or stand mixer, cream butter and sugar together until fluffy. Add eggs, one at a time, and vanilla to butter and sugars.
In another medium bowl, combine oats, flour, baking soda, and salt.
Mix dry ingredients into the wet until just combined.
Add in diced dried apricots, mix until apricots are dispersed through dough.
Measure out dough by tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until nicely browned on the bottom and edges.
Let cool on wire rack.
Makes about 4 doz smallish cookies.
Dig in and enjoy a hint of spring/summer!