When I saw my mom in SC in February, she tasked with modifying an oatmeal cookie recipe using Splenda and apricots. I did a passable job then...she seemed to like them.
But I had other ideas. Things I wanted to try. So I wrote a recipe yesterday. I've modified recipes before, but I think I can take credit entirely for this one:
Almond Apricot Cookies
Mom remembers a similar cookie she had in California. Apricots and almonds intrigued me. In February, I just did a simple swap--chopped apricots for raisins, nutmeg for cinnamon, almond extract for vanilla. Yesterday, I ground some almonds. I thought that might amp up the almond flavor (I think it did) and added unsweetened apple sauce. That just made for a very flavorful, moist/chewy cookie.
All in all, I'm pleased with the results. Problem is, I can't eat just one. Three seems to do the trick though.