These Apricot Pecan Cookies have a light, delicate flavor and a pleasing texture!
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Denise Gerlach
In memory of: Virginia Falcsik
Apricot Pecan Cookies
- 1 1/2 cup butter, unsalted, softened
- 1 3/4 cup sugar
- zest of one orange
- 3 cups flour
- 1 Tbsp baking powder
- 1 cup cornmeal
- 1/2 tsp salt
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup dried apricots, chopped
- 1 cup chopped pecans
Preheat oven to 300 degrees.
Line cookie sheets with parchment paper.
Combine in a stand mixer: butter, 1 1/2 cups of the sugar, and orange zest. Beat for about a minute, or until creamy and the sugar is well-incorporated.
In medium bowl, combine flour, baking powder, cornmeal, and salt. Set aside.
In a small bowl, beat egg yolks. Add vanilla extract, then pour into butter mixture. Mix on medium until well combined. Add flour and mix again. Remove bowl from stand; pour in chopped apricots and pecans, stirring well.
Roll dough in your hands, about two tablespoons at a time, making small balls. Roll cookie balls in remaining 1/4 cup of sugar. Flatten each ball with your hand to create a cookie about 3 inches in diameter, and place each cookie on prepared cookie sheet, about an inch apart.
Bake 12-15 minutes or until just brown on the edges.
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