Crispy Chewy Apricot Raisin Cookies. Inspired by a favourite cake and a great recipe for Chocolate Chip Cookies, these outstanding cookies pack plenty of flavour into each bite.
Crispy Chewy Apricot Raisin Cookies
This idea for Crispy Chewy Apricot Raisin Cookies is one that I’ve had for a little while now and finally got around to experimenting with.
I adore dried apricots. I remember sneaking them out of the cupboard as a kid and eating them like candy, so I take any opportunity I can to add them to a Holiday baking idea.
Dried apricots for Crispy Chewy Apricot Raisin Cookies
A favourite cake at this time of year here in Newfoundland is terrifically delectable Apricot Raisin Cake which many folks always make for the holidays. I decided to take inspiration from that flavour combination to come up with these buttery, crispy, chewy cookies and the result was amazing!
Sultana Raisins are good in this recipe but use whatever kind you like .
I haven’t added any spices to this recipe, preferring to rely on the beautiful flavour of the dried fruits but a little cinnamon, ginger or nutmeg would be nice too, even a combination of any of them.
Crispy Chewy Apricot Raisin Cookies
Hold it down to a maximum of 1/2 tsp spices, though, you don’t want to overpower the flavour of the rest of this delectable cookie.
If you love the taste and texture of these cookies, you’ll definitely want to check out our Best Chocolate Chip Cookies recipe!
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- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped dried apricots
- 1/2 cup raisins
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Preheat oven to 35) degrees F. Line a baking sheet with parchment paper.
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In a medium sized bowl sift together flour, salt, and baking soda.
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In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
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Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the dried apricots and raisins.
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Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
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Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
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Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
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Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Kate
Tuesday 15th of January 2019
I wonder if this should read as dropping by tablespoons and not teaspoons?
Patrizia
Thursday 20th of December 2012
fabulous, made them several times
Anita
Tuesday 25th of November 2014
Do you remember how many cookies it makes?