Apricot Almond Cookies
This recipe for Apricot Almond Cookies creates a buttery cookie full of flavor. A combination of crunchy and chewy textures in this cookie.
Equipment
- Electric mixer hand- or stand-mixer
- 2 Parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
- Cookie Scoop optional
- Knife and cutting board
Ingredients
- 2 Cups All-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ Cup Dried apricots diced into ¼" cubes
- ¾ Cup Sliced almonds
- 1 Cup Granulated sugar
- ½ Cup Butter softened
- 1 Large Egg room temperature
- 2 teaspoon Pure vanilla extract
Instructions
- Preheat oven to 350℉ (180℃)
- Dice dried apricots into small pieces (approximately ¼" cubes).¾ Cup Dried apricots
- Lightly toast the almond slices by placing them in a saucepan over medium-low heat, stirring frequently. They’re ready when they turn a light golden brown and give off a nutty aroma, usually after 3 to 5 minutes. Remove the pan from the heat and immediately transfer the almonds to a bowl to stop them from toasting further.¾ Cup Sliced almonds
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- Whisk together flour, salt and baking soda in a medium bowl. Set aside for later.2 Cups All-purpose flour, 1 teaspoon Salt, ½ teaspoon Baking soda
- Using a stand-mixer with the paddle attachment, begin mixing together the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape down sides of bowl as needed. (note: a hand-mixer may also be used)½ Cup Butter, 1 Cup Granulated sugar
- Add the egg and vanilla extract. Mix on low speed until fully incorporated. Scrape down sides of bowl as needed.1 Large Egg, 2 teaspoon Pure vanilla extract
- Add the flour mixture and mix on low speed until combined. Knead the dough gently with your hands if the dough appears dry.
- Add apricots and almonds to the mixing bowl. Stir until evenly distributed.
- Using a small cookie scoop (about 1 ½ tablespoons of dough), place dough onto prepared baking sheets. Be sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake cookies for 12 - 14 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Nutrition
Calories: 137kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 154mgPotassium: 88mgFiber: 1gSugar: 11gVitamin A: 276IUVitamin C: 0.04mgCalcium: 15mgIron: 1mg
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