On the random day that I’m able to sleep in and have a lazy morning, I like to have a nice cup of coffee and a pastry. This is mostly an incentive for me and my wife to get out of bed in the first place and try to be productive so we’re not playing catchup the rest of the week. The success rate is right around 50/50 for getting out of bed. I feel like we’re playing catchup no matter how productive we end up being the rest of the day. Having a relaxing morning before the weight of the day sets in is a pleasant change of pace and this pecan apricot cookie recipe breaks up the monotony of a typical morning routine
The pecan apricot cookie dough can be prepared the night before and baked the morning of. This is especially useful when your motivation to get up is low. Bringing your wife coffee and a freshly baked cookie in bed is a surefire way to earn some points so can slip out for a “quick” bike ride later.
Pecan Apricot Cookie Instructions
The process of making pecan apricot cookies is relatively quick and easy. In a dry saute pan, toast the pecans until fragrant. Stir the nuts a few times to prevent them from burning. Once fragrant, remove the nuts from the pan and place them in a food processor. Pulse the nuts until finely ground and set aside.
In a medium mixing bowl, add the flour, baking powder, and salt and whisk to combine. Finely chop the apricots and set aside. In the bowl of a stand mixer, add the butter and sugar and beat until the butter is light and fluffy, around 3 minutes. Add the flour mixture and ground pecans. Mix until a stiff dough forms. Add the chopped apricots and mix until fully incorporated.
Turn the dough out onto a lightly floured work surface and gently knead the dough. Roll the dough into a cylinder 10-12 inches long and wrap in plastic wrap. Chill the dough in the fridge for at least one hour.
Baking Instructions
Preheat the oven to 350 degrees Fahrenheit and place a rack in the middle of the oven. Line two baking trays with parchment paper. Once the oven is ready, remove the dough from the fridge and unwrap. Slice the cylinder into 12 equal pieces. Place the dough on the lined baking tray, leaving around 2 inches between the pieces to allow for spreading.
Bake for 12-15 minutes or until the cookies are golden. Remove from the oven and let cool on the tray for a few minutes. Transfer the cookies to a wire rack to cool completely and serve.
Store any leftover cookies in an airtight container at room temperature for up to a week.
Pecan Apricot Cookies
Equipment
- Food Processor
- Stand Mixer (hand mixer works too)
Ingredients
- 50 grams Pecans (½ cup)
- 60 grams Unsalted Butter, softened (4 tbsp)
- 125 grams granulated sugar (⅔ cup)
- 1 Large Egg
- 1-½ tsp Baking powder
- pinch of salt
- 40 grams dried apricots (⅓ cup)
Instructions
- Toast the pecans in a dry pan over medium heat for a few minutes until the nuts are nice and fragrant. Stir a few times to ensure the nuts don't get burned.
- Add the nuts to a food processor and pulse until the nuts have been finely ground.
- Finely chop the apricots and set aside
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside
- In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy, around 3 minutes. Add the egg and mix until well combined.
- Add the flour mixture and ground pecans to the butter mixture and mix slowly until a stiff dough forms. Add the chopped apricots and mix until fully incorporated.
- Turn the dough out onto a lightly floured work surface and knead gently. Roll the dough into a cylinder, roughly 10-12 inches long and wrap in plastic wrap. Place in the fridge to chill for an hour.
- While the dough is chilling, preheat the oven to 350℉ and put a rack in the middle of the oven. Line two baking sheets with parchment paper
- Unwrap the dough and cut into 12 equal pieces. Place on the baking sheets, leaving around 2 inches between to allow for spreading.
- Bake for 12-15 minutes or until golden. Let the cookies cool on the sheet for a few minutes and then transfer to a wire rack to cool.
- Store any leftovers in an airtight container at room temperature for up to a week.
