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Sunday, July 11, 2010

Apricot Nut Cookies

These cookies were adapted from a recipe by Giada. I like them a lot. Sweet, but not overly. Fruity, nutty, soft, and delicious. What more can I say?

1 cup (2 sticks) 50/50 smart balance blend, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 cups dried apricots, coarsely chopped
1/2 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted (it should have been more... but, I burned about 4 tablespoons when trying to toast them. So, maybe use 4 tablespoons if you have them)


1) In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

2) Form small flattened cookie dough balls and arrange on parchment paper covered cookie sheet.

3) Bake in a 350 degree oven for about 15 minutes.

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