Apricot Prune Cookies
Diced Prunes draw out the natural sweetness in almonds and apricots in this sophisticated cookie. For more indulgence, add 1/2 cup of bittersweet chocolate pieces to the dough.
- Tilberedningstid: 15
- Total Time: 15 minutes
- Gir: 40 1x
- Cuisine: R454
Ingredienser
Enheter
Skaler
340 g / 2 1/2 cups all-purpose flour
25 g / 1/4 cup oats
4 g / 1 teaspoon baking soda
4 g / 1 teaspoon salt
227 g / 16 tablespoons unsalted butter, at room temperature
190 g / 1 cup sugar
180 g / 1 cup brown sugar
100 g / 2 large eggs
5 g / 1 teaspoon vanilla extract
5 g / 1 teaspoon almond extract
200 g / 1 1/2 cups Diced Prunes
90 g / 1 cup diced dried apricots
60 g / 1/2 cup slivered almonds, toasted
Fremgangsmåte
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, mixing well between additions, then mix in the vanilla and almond extracts.
- Set the mixer speed to low and gradually add the flour. Fold in the dried fruit and almonds and mix briefly until combined.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Transfer the cookies to cooling racks and cool completely. Repeat with the remaining dough.