Apricot Almond White Chocolate Chip Cookie Dough

1. In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl. 
2. Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture. 
3. Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars. 
4. Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more. 
5. Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped apricots, white chocolate chips and slivered almonds to the batter. Using a wooden spoon, mix everything into the dough.
6. Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill. 
7. While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.

Almond Cookie Glaze

1. In a small bowl, add cup powdered sugar,  tbsp milk and tsp almond extract. Whisk together until your glaze has formed. 
2. To thin glaze: add a small amount of milk (1/2 tbsp at a time) until you reach desired consistency. To thicken glaze: add more powdered sugar (1/4 cup at a time)
3. Top each cookie with one spoonful of glaze, spreading around the top of the cookie with the back of your spoon.