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Home » Biscuits

Pecan and apricot cookies

12/04/2022 by Judith Leave a Comment

Pecan and apricot cookies

Pecan and apricot cookies are light, fruity and nutty and are a perfect accompaniment to a cup of tea or coffee. They are a variation on blueberry and white chocolate cookies and the ever popular chocolate chip and oat cookies, all of which are delicious and I find it difficult to choose a favourite. The quantities in this cookie recipe are sufficient to make around 22.

Jump to Recipe Print Recipe

Ingredients

  • 125g butter at room temperature
  • 125g caster sugar
  • 1 medium sized egg
  • 1 teaspoon vanilla essence
  • 125g oats
  • 100g dried apricots
  • 50g pecan nuts
  • 150g plain flour (all purpose flour)
  • 2 rounded teaspoons baking powder
Dried apricots and pecan nuts
Dried apricots and pecans make tasty cookie ingredients

Equipment needed

  • Large bowl
  • Wooden spoon
  • Teaspoon (5 ml)
  • Chopping board for the apricots
  • Sharp knife to cut the dried apricots
  • Sieve for the flour
  • Metal baking sheet
  • Non-stick baking parchment
  • Spatula
  • Wire cooling rack

How to make pecan and apricot cookies

First, preheat the oven to 180oC, 350oF, gas mark 4.

Place 125g butter and 125g caster sugar into a large bowl and mix using a wooden spoon.

Add one egg and 1 teaspoon vanilla essence and mix together. Add 125g oats and mix again.

Making cookie dough
Mix the butter and sugar, add the egg, vanilla essence and oats and mix again

Sieve 150g plain flour (all purpose flour) into the bowl with the other ingredients and add 2 rounded teaspoons baking powder.

Chop 100g dried apricots and and break 50g pecans and add to the bowl with the other ingredients. Mix everything together with the wooden spoon.

Preparing pecan and apricot cookies
Add the flour, baking powder, chopped dried apricots and broken pecans to the other ingredients

Use your hands to form cookie shapes, around 3 cm (about 1.2") in diameter and place on a non-stick baking sheet on a metal oven tray. Leave a space of around 2 cm (about 0.75") between each cookie to allow room for expansion.

Unbaked pecan an apricot cookies on a tray
Form cookie shapes by hand and place on a lined baking sheet

How to bake the cookies

Bake the cookies in the centre of the oven at 180oC, 350oF, gas mark 4 until the edges start to turn golden. The cookies will bake quickly and may be ready in around 10 minutes or so but check after 5 minutes, and again at regular intervals, to avoid overcooking. It is likely that you will need to bake in two or three batches depending on the size of your oven and the baking tray.

Remove the baked cookies from the oven and leave on the baking tray for a few minutes before transferring to a cooling rack. The cookies will still be soft when they are taken out of the oven and will harden as they cool down.

Pecan and apricot cookies
Leave the cookies to cool on a wire rack

Tips

  1. Only use dried apricots. This recipe will not work with fresh apricots as they are too wet and will make the dough too soft.
  2. Don't be tempted to leave the cookies in the oven for too long. They will be ready when the edges are a pale golden colour. They will still be pale and soft when they are ready to be taken out of the oven and will set as they cool down.
  3. The dried apricots can be cut ahead of time and stored in an airtight container until you are ready to make the cookies. Similarly, the pecans can be broken and stored in an airtight container until ready to use.
  4. Apricot and pecan cookies can be stored in an airtight container for a couple of days, or can be frozen. They can be defrosted at room temperature or in a microwave using the defrost setting.
  5. This cookie recipe is perfect for making in bulk and freezing to ensure a good supply of homemade cookies for the weeks ahead.
Blueberry and white chocolate cookies

Why not also try a batch of blueberry and white chocolate cookies, a fruity and creamy variation on pecan and apricot cookies.

Pecan and apricot cookies

Pecan and apricot cookies

Pecan and apricot cookies are light, fruity and nutty and are a perfect accompaniment to a cup of tea or coffee.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Snack
Cuisine American, European
Servings 22 cookies
Calories 139 kcal

Equipment

  • Large bowl
  • Wooden spoon
  • teaspoon
  • Chopping board
  • Sharp knife
  • Sieve
  • Metal baking sheet
  • Non stick baking parchment
  • Spatula
  • Wire cooling rack

Ingredients
 
 

  • 125 g butter at room temperature
  • 125 g caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 125 g oats
  • 100 g dried apricots
  • 50 g pecan nuts
  • 150 g flour
  • 2 tsps baking powder

Instructions
 

  • Cream the butter and sugar together in a large bowl.
  • Add the egg and vanilla essence and mix.
  • Add the oats and mix again.
  • Sieve the flour and baking powder into the bowl with the other ingredients.
  • Chop the dried apricots and break the pecans, add to the other ingredients and mix well.
  • Form cookie shapes by hand (about 3cm/1.2" diameter) and place on a non stick baking parchment on a metal baking sheet, leaving around 2cm (about 0.75") between each cookie to allow room for expansion.
  • Bake in batches in the centre of the oven at 180C, 350F, gas mark 4 until the edges just start to turn golden. This may take around 10 minutes but check after 5 minutes and again at regular intervals to avoid overcooking.
  • Leave on the baking tray for a few minutes and then transfer to a wire rack to cool.

Nutrition

Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 79mgPotassium: 94mgFiber: 1gSugar: 8gVitamin A: 318IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword Biscuits, Cookies
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