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
- Preheat oven to 180°C/fan 160°C/350°F/gas mark 4.
- 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.
- Combine the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, salt, and pecans in a bowl. Mix well.
- In a large bowl, beat the butter, sugar, and vanilla until light and fluffy.
- Add eggs one at a time and continue beating until well blended.
- Using a wooden spoon, stir in the raisin and apricot mixture. Mix well.
- Gradually fold in the dry ingredients into the butter mixture. Stir just enough to combine. Do not overmix.
- Using a tablespoon, drop dough by rounded portions (about 1.5 - 2 inches in size) onto baking sheets about 2 inches apart.
- Bake for 12 to 15 minutes for a soft centre.
- Allow cookies to stand for 1 to 2 minutes before removing from baking sheet and transferring to a wire rack to cool completely.