Apricot Walnut Cookies
These chewy, buttery brown sugar cookies are perfumed with nutmeg and studded with chewy apricots and toasted walnuts. They're Maureen Abood's grandmother's recipe, excerpted from her book Lebanese Baking.
Servings: 36 (36 - 3-INCH, 7.5-CM) cookies
Ingredients
- 1 cup dried apricots (149 grams)
- 1 cup toasted walnuts (128 grams) (See below)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup light brown sugar (213 grams)
- 1 cup granulated white sugar (200 grams)
- 1 cup unsalted butter, room temperature (226 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)
- 3 large eggs
- 1 teaspoon baking soda (6 grams)
- 1 tablespoon hot water (120°F, 49°C) (14 grams)
Instructions
- Prep the fruit and nuts. Coarsely chop the apricots and finely chop the walnuts.
- Begin the cookie dough. In the large bowl of a stand mixer fitted with the paddle attachment, add the apricots, walnuts, vanilla extract, brown sugar, white sugar, and butter. Set the mixer speed to medium and beat until the mixture fully combines.
- Mix the dry ingredients and combine. In another medium mixing bowl, whisk together the flour, baking powder, sea salt, and nutmeg. Add the flour mixture to the fruit mixture and mix on low speed just until combined.
- Add the eggs. Lightly beat the eggs, add them to the bowl, and mix on medium speed for 1 minute to combine thoroughly.
- Add the baking soda. In a small bowl, dissolve the baking soda in the hot water. Add the mixture to the batter and beat on medium speed for 30 seconds, forming the dough.
- Chill the dough. Scrap the dough down, and press plastic wrap tightly against it. Refrigerate for at least 2 hours and up to 3 days.
- Get ready to bake. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Form the cookies. Scoop about 42 grams (2 tablespoons) of the dough, roll it into a ball, and place it on one of the prepared baking sheets. Repeat with the rest of the dough, placing the balls 2 inches (5 cm) apart.
- Bake the cookies. One sheet at a time, bake until the cookies turn golden brown, 12 to 14 minutes.
- Cool and serve. On the baking sheets, let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool to room temperature before serving.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- To toast the walnuts: Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. On the baking sheet, spread the nuts in a single layer. Bake until the nuts become fragrant and turn golden brown, 10 to 12 minutes. Remove the nuts from the oven and let them cool to room temperature, 30 minutes.You can toast the walnuts ahead of time. Store them in an airtight container at room temperature for up to 1 month or in the freezer for up to 6 months.
- Storage: You can store the cookies in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Variation: My mother used dried apricots in her cookies, but my grandmother’s recipe calls for chopped dates and raisins. Swap the apricots for either of those or your favorite dried fruits.
Nutrition
Calories: 176.4kcal | Carbohydrates: 25g | Protein: 2.6g | Fat: 7.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.8g | Trans Fat: 0.2g | Cholesterol: 27.2mg | Sodium: 150.5mg | Potassium: 86.4mg | Fiber: 0.9g | Sugar: 13.6g | Vitamin A: 308.5IU | Vitamin C: 0.1mg | Calcium: 42.2mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
