Today's tutorial was born out of necessity.
Hubby wanted dessert. Usually his first choice is a pie but we had no frozen pies, no cherry pie filling, and he wasn't interested in turning the red delicious apples into a pie or our frozen peaches into a crisp. We've had a cake mix in the cabinet for months now, but cakes typically don't tickle his fancy.
Which left cookies. While he enjoys eating the rejects when I make sugar cookies, they're not his favorite. I went through the whole list of backup alternatives - peanut butter, snickerdoodles, gingersnaps, oatmeal, chocolate chip. And with only one egg left in the house (yeah, grocery shopping is looming over my head again) the choices were limited.
Shortbread cookies, a recipe that requires no eggs, won out. Shortbread cookies with the leftover dried apricots. He loved them (yay), but once I dipped them in melted chocolate they became one of the best darn cookies we've ever eaten.
Unfortunately, the dipping in chocolate part didn't make it into the tutorial. But you've seen me do enough chocolate to know how that part works.