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Apricot Walnut Cookies Recipe

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Delight in these Apricot Walnut Cookies, a perfect blend of dried apricots, toasted walnuts, and warm spices in a tender, buttery cookie. This Lebanese-inspired recipe combines sweet and nutty flavors with a hint of vanilla and nutmeg for an irresistibly delicious treat.

  • Total Time: 2 hours 40 minutes (including chilling and baking time)
  • Yield: Approximately 24 cookies

Ingredients

Fruit and Nuts

  • 1 cup dried apricots (149 grams), coarsely chopped
  • 1 cup toasted walnuts (128 grams), finely chopped

Wet Ingredients

  • 1 teaspoon pure vanilla extract (4 grams)
  • 1 cup unsalted butter, room temperature (226 grams)
  • 3 large eggs
  • 1 tablespoon hot water (120°F, 49°C) (14 grams)

Dry Ingredients

  • 1 cup light brown sugar (213 grams)
  • 1 cup granulated white sugar (200 grams)
  • 4 cups unbleached all-purpose flour (480 grams)
  • 4 teaspoons baking powder (16 grams)
  • 1 teaspoon fine sea salt (6 grams)
  • 1 teaspoon ground nutmeg (2 grams)
  • 1 teaspoon baking soda (6 grams)

Instructions

  1. Prep the fruit and nuts: Coarsely chop the dried apricots and finely chop the toasted walnuts to prepare them for mixing into the dough.
  2. Begin the cookie dough: In the large bowl of a stand mixer fitted with the paddle attachment, combine the apricots, walnuts, vanilla extract, brown sugar, white sugar, and room temperature butter. Beat on medium speed until the mixture is fully combined and creamy.
  3. Mix the dry ingredients and combine: In a separate medium bowl, whisk together the flour, baking powder, sea salt, and nutmeg. Gradually add this flour mixture to the fruit mixture and mix on low speed just until incorporated.
  4. Add the eggs: Lightly beat the eggs, then add to the bowl. Mix on medium speed for one minute to blend thoroughly into the dough.
  5. Add the baking soda: Dissolve baking soda in the hot water in a small bowl. Add this mixture to the batter and beat on medium speed for 30 seconds, which helps the dough to come together.
  6. Chill the dough: Scrape down the bowl, wrap the dough tightly in plastic wrap pressing directly against it, and refrigerate for at least 2 hours or up to 3 days to develop flavor and firmness.
  7. Get ready to bake: Position a rack in the middle of the oven and preheat to 350°F (177°C). Line two baking sheets with parchment paper.
  8. Form the cookies: Scoop about 42 grams (2 tablespoons) of dough per cookie. Roll each into a ball and place on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  9. Bake the cookies: Bake one sheet at a time for 12 to 14 minutes until the cookies are golden brown on the edges.
  10. Cool and serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely to room temperature.

Notes

  • To toast walnuts, spread nuts on a parchment-lined baking sheet and bake at 350°F (177°C) for 10 to 12 minutes until fragrant and golden, then cool completely before chopping.
  • Toast walnuts ahead of time and store in an airtight container at room temperature for up to 1 month or freeze for up to 6 months.
  • Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • For variation, substitute dried apricots with chopped dates, raisins, or other favorite dried fruits for different flavor profiles.
  • Recipe adapted from Lebanese Baking by Maureen Abood, with permission from Countryman Press.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: Lebanese

Find it online: https://recipesvibe.com/apricot-walnut-cookies-recipe/