Best 3 Apricot Pecan Cookies Recipes

Entice your taste buds with the delectable flavors of apricot pecan cookies, a delightful treat that seamlessly blends the sweet tanginess of apricots with the nutty crunch of pecans. These cookies are a symphony of textures and flavors, perfect for indulging your sweet cravings or sharing with loved ones. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating delectable apricot pecan cookies that will leave a lasting impression. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises a delicious outcome.

Here are our top 3 tried and tested recipes!

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

Family Favorite Chewy Apricot Pecan Oatmeal Cookies image

It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!

Provided by Chef Buggsy Mate

Categories Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 tablespoon water
1 1/2 cups flour
1 teaspoon baking powder (not baking soda)
1/2 teaspoon salt
1/2 teaspoon cinnamon, slightly rounded
2 1/2 cups oatmeal
3/4 cup light brown sugar (not packed)
1/8 cup granulated sugar
2 eggs
1 tablespoon honey
2 teaspoons vanilla
1 1/2 cups chopped dried apricots
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Mix the flour, baking powder, slat, cinnamon, and oatmeal.
Beat the butter, shortening, water and sugars together until light and fluffy.
Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
Add the flour mixture in two additions, beating each until well combined.
Stir in the chopped apricots and pecans.
Drop by tablespoonfuls about 2 inches apart on cookie sheets.
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
Let cool on the pan for 5 minutes, then transfer to a cooling rack.

APRICOT-PECAN THUMBPRINT COOKIES

Apricot-Pecan Thumbprint Cookies image

I enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 7 dozen.

Number Of Ingredients 12

Ingredients

2 packages yellow cake mix (regular size)
1/2 cup all-purpose flour
1 cup canola oil
6 large eggs, room temperature, divided use
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons water
4 cups finely chopped pecans, divided
2/3 cup apricot preserves
ICING:
2 cups confectioners' sugar
3 to 5 tablespoons water

Steps:

Preheat oven to 350°. In a large bowl, beat cake mix, flour, oil, 4 eggs, cinnamon and ginger until well blended., In a shallow bowl, whisk water and remaining eggs. Place half of the pecans in another shallow bowl. Shape dough into 1-in. balls. Dip in egg mixture, then coat with pecans, adding remaining pecans to bowl as needed. Place cookies 2 in. apart on greased baking sheets., Press a deep indentation in center of each cookie with the end of a wooden spoon handle. Fill each indentation with preserves. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

APRICOT PECAN COOKIES

APRICOT PECAN COOKIES image

Categories Cookies Fruit Dessert Bake Quick & Easy

Yield makes about 3 dozen cookies.

Number Of Ingredients 16

Ingredients

1 stick unsalted butter
1 cup dark brown sugar
Cream together.
Then add:
1 egg
1/2 teaspoon vanilla
Sift together:
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
Add flour mixture to rest of the ingredients.
Then add the following ingredients , one at a time:
3/4 cup chopped dates
1/2 cup chopped apricots
1/2 cup chopped pecans
Divide dough in half. Roll out 2 rectangular logs( 2" by 7"). COver with plastic wrap and refrigerate about an hour. Cut cookies 1/4" thick. Bake on lightly greased cookie sheets for 10 to 12 minutes. Cool on racks. Drizzle with royal icing, or leave plain. YUM!!

Steps:

Above is recipe.

Tips:

Use room temperature butter for a creamier cookie.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Line your baking sheet with parchment paper for easy cleanup.
Bake the cookies until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Conclusion:

Apricot pecan cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, sweet apricot filling, and crunchy pecan topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack or a special dessert, give these apricot pecan cookies a try. You won't be disappointed!