These cardamom-scented apricot and pecancookies are wonderful served with tea or coffee.
Recipe: Apricot-Pecan Cookies
2 cups butter 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 4 1/2 cups all-purpose flour 1/4 teaspoon ground cardamom 1/4 cup chopped dried apricot 1/4 cup chopped pecans
In a large bowl, with an electric mixeron medium speed beat together butter, brown sugar, sugar, eggs,and vanilla. Reduce to low speed; gradually fold in flour, cardamom,and chopped dried apricots just until blended.
Roll the dough into an 8 inch log andslice into 1 inch pieces. Form into 1 inch balls then roll infinely chopped pecans until evenly coated.
Place 1 inch apart on ungreased cookiesheets and bake in 350°F (175°C) oven for 12 to 14 minutes,or until lightly browned on the edges. Transfer cookies to awire rack and let cool.
Makes 60 cookies.
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