This past week at the farmer’s market I bought a five pound box of organic apricots for five dollars. What was I going to do with five pounds of apricots? Good question. All I knew was that I couldn’t pass up such a good deal. Also, there was a catch. The apricots were good for baking but not so great fresh. They were very, very soft (which I knew when I bought them) and this made my options even more limited (because I could definitely easily eat at least one or two pounds of them by the handful). The first pound and a half of apricots were a no-brainer. I made this healthy breakfast crisp, which is perfect to have hanging out in the fridge. I figured I could also freeze some for smoothies. But, I was left with figuring out what to do with the rest. When I think of apricots, I think of apricot rosemary jam right away. In fact, one of the first recipes I posted on this blog was an apricot rosemary crisp. I had apricot rosemary jam for the first time in Scotland a few years ago. The flavour combination was amazing. But, I didn’t want to make jam on it’s own. It’s hard for us to get through a whole thing of jam because we don’t really eat much bread. In looking up jam recipes online I finally came across a winner. My New Roots had sandwich cookies on her website, so I decided that apricot jam sandwich cookies was a pretty good use for the rest of my apricots.