Chewy Apricot Cardamom Cookies
By
Sea Sun
@Seasun
1
I had a lot of apricots on hand and even though we have no problems eating them plain, I decided to get creative today and I am delightfully surprised. :-)
This cookie is what I came up with. They are a little soft in the middle, but have a chewy texture. They are sweet and if you love apricots, you will love these. They would be nice with a cup of tea! They would be pretty with a little dusting of powdered sugar.
Note: I measured 3 cups of apricots prior to chopping. I also used my food processor and pulsed until they looked chopped. It went quickly!
This cookie is what I came up with. They are a little soft in the middle, but have a chewy texture. They are sweet and if you love apricots, you will love these. They would be nice with a cup of tea! They would be pretty with a little dusting of powdered sugar.
Note: I measured 3 cups of apricots prior to chopping. I also used my food processor and pulsed until they looked chopped. It went quickly!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
3-4 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake
Ingredients
-
3 cflour
-
1 1/2 tspsalt
-
1 tspbaking soda
-
1 1/2 tspcardamom
-
1 csoftened butter
-
1 1/2 cbrown sugar
-
1/2 csugar
-
2 largeeggs
-
1 tspvanilla
-
1 tspalmond extract
-
3 cdried apricots, chopped
-
1 cwalnuts (if desired)
How to Make Chewy Apricot Cardamom Cookies
- Preheat oven to 375 degrees.
- Sift together first four ingredients and set aside.
- Cream butter and sugars until light and fluffy. Add eggs and extracts until blended.
- Incorporate flour mixture until mixed. Fold in apricots and walnuts (optional).
- Drop by rounded tablespoon or cookie scoop onto greased cookie sheet, or use parchment paper.
- Bake for 12-14 minutes until cookies are well set and lightly browned. Do not be tempted to take them out too early or they will be too soft.
- Let cool for 5 minutes on cookie sheet and then transfer to cooling rack to cool completely.
