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
- Hand Mixer or
Ingredients
- 2 Cup All Purpose Flour
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ Cup Dried apricots, diced
- ¾ Cup Almonds, sliced
- 1 Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 Large Egg, room temperature
- 2 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350°
- Dice dried apricots into small pieces (approximately ¼" cubes).
- Lightly toast the almond slices. Place almonds in a saucepan over medium-low heat and stir often. The almonds will begin to turn a light brown and release an aroma when done (approximately 3 - 5 minutes). Remove pan from the heat and immediately transfer almonds to a bowl to prevent further toasting.
- Prepare 2 baking sheets by lining with parchment paper or a silcone baking mat.
- Whisk together flour, salt and baking soda in a medium bowl.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
- Add the egg and vanilla extract. Mix on low speed until incorporated.
- 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.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- 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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