Monday, 9 January 2006

Apricot Raisin Pecan Cookies

Apricot Raisin Pecan Cookie
This is part of my kitchen cupboard clean-up recipes. I had some chopped apricots and pecans expiring soon so it was good that I found this in one of our favourite cookbooks - The Genuine American Cookie and Muffin Book by Peter Shaffer. It's quite good with the cookie being more cakey if a little bit undercooked.

Apricot Raisin Pecan Cookies

200 g  [scant 1 1/4 cups] dried apricots - chopped
140 g  [1 cup] raisins or sultanas
1 cup water

490 g  [scant 3 2/3 cups] plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
100 g  [3/4 cup] pecans - chopped

250 g  [scant 1 1/3 cups] soft demerara sugar
225 g  [scant 1 cup] butter - softened
2 large eggs
1 tsp vanilla extract
  1. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4.
  2. Put apricots, raisins, and water in a saucepan. Cover and bring to boil. Bring down heat to low and simmer for 3-4 minutes. Remove from heat and cool. Do not drain.
  3. Combine the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, salt, and pecans in a bowl. Mix well.
  4. In a large bowl, beat the butter, sugar, and vanilla until light and fluffy.
  5. Add eggs one at a time and continue beating until well blended.
  6. Using a wooden spoon, stir in the raisin and apricot mixture. Mix well.
  7. Gradually fold in the dry ingredients into the butter mixture. Stir just enough to combine. Do not overmix.
  8. Using a tablespoon, drop dough by rounded portions (about 1.5 - 2 inches in size) onto baking sheets about 2 inches apart.
  9. Bake for 12 to 15 minutes for a soft centre.
  10. Allow cookies to stand for 1 to 2 minutes before removing from baking sheet and transferring to a wire rack to cool completely.

Apricot Raisin Pecan Cookie

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