Description
Delicious Apricot Walnut Cookies perfect for any occasion, easy to make with simple ingredients and delightful flavors.
Ingredients
Scale
- 1 cup (149 grams) dried apricots, chopped
- 1 cup (128 grams) toasted walnuts, chopped
- 11/2 teaspoon (4 grams) pure vanilla extract
- 1 cup (213 grams) light brown sugar
- 1 cup (200 grams) granulated white sugar
- 1 cup (226 grams) unsalted butter, room temperature
- 4 cups (480 grams) unbleached all-purpose flour
- 41/2 teaspoons (16 grams) baking powder
- 11/2 teaspoon (6 grams) fine sea salt
- 11/2 teaspoon (2 grams) ground nutmeg
- 3 large eggs
- 11/2 teaspoon (6 grams) baking soda
- 1 tablespoon (14 grams) hot water (120 degrees F, 49 degrees C)
Instructions
- Scoop & Roll Dough Balls: Start by scooping out the dough using a spoon and rolling it into small yet firm balls. This helps create a consistent shape when baking. If they are too loose, your cookies might spread out too much in the oven.
- Chill Dough for Texture: Once you have formed the balls, let the dough chill in the fridge for at least 2 hours. This will firm up nicely, making it easier to work with and helping the cookies maintain their shape. This step is vital to avoid flat cookies.
- Toast Walnuts for Flavor: While the dough is chilling, toast the walnuts until they are golden and aromatic. This should take only a few minutes. The nutty smell will fill your kitchen, and toasting enhances the flavor, so it is essential. Monitor carefully to avoid burning them.
- Bake & Watch Carefully: Preheat the oven and pop the cookie balls in to bake. Watch them closely until they turn lightly golden. The sweet aroma will blend with the nuttiness as they bake. It’s important to remove them right when they are golden for that perfect chewy texture.
- Cool on Rack: After baking, transfer the cookies onto a wire rack to cool. They will firm up more as they cool down, which makes them easier to handle. Allowing them to cool helps the flavors settle. Be patient; warm cookies can easily fall apart!
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Toast walnuts until golden brown for enhanced flavor.
- Chill cookie dough for at least 2 hours to achieve better texture and maintain shape during baking.
- Use a kitchen scale for accurate ingredient measurements for consistent results.
- If desired, reheat cookies by placing them in a preheated oven at 350 degrees F for about 5-7 minutes until warmed through.
- Pair these cookies with a cup of tea or coffee.
- Serve on a dessert tray for holiday gatherings.
- Pack in a box as a homemade gift for friends and family.
- Replace dried apricots with figs or cherries for different flavors.
- Add a pinch of sea salt on top before baking for added depth.
- Mix in white chocolate chips for extra sweetness for a fun twist.
- When using dried apricots, ensure they are chopped for even distribution in the dough.
- Walnuts can be substituted with pecans, almonds, or omitted for a nut-free version.
- For enriched flavor, consider replacing nutmeg with ground cinnamon, cardamom, ginger, or allspice.
Nutrition
- Serving Size: 1 cookie
- Calories: 176.4
- Sugar: 13.6
- Sodium: 150.5
- Fat: 7.8
- Saturated Fat: 3.6
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 0.9
- Protein: 2.6
- Cholesterol: 27.2