Description

These Apricot Walnut Cookies offer a delightful combination of chewy dried apricots and crunchy toasted walnuts nestled in a buttery, spiced dough. Perfectly sweetened with both brown and white sugars and infused with warm nutmeg and vanilla, these cookies are a delicious treat that can be enjoyed any time. They require chilling for optimal texture and are baked to a golden brown finish, making them ideal for holiday baking or everyday indulgence.

Ingredients

Fruit and Nuts

1 cup dried apricots (149 grams), coarsely chopped
1 cup toasted walnuts (128 grams), finely chopped

Wet Ingredients

1 teaspoon pure vanilla extract (4 grams)
1 cup unsalted butter, room temperature (226 grams)
3 large eggs, lightly beaten
1 tablespoon hot water (120°F / 49°C, 14 grams)

Dry Ingredients

1 cup light brown sugar (213 grams)
1 cup granulated white sugar (200 grams)
4 cups unbleached all-purpose flour (480 grams)
4 teaspoons baking powder (16 grams)
1 teaspoon fine sea salt (6 grams)
1 teaspoon ground nutmeg (2 grams)
1 teaspoon baking soda (6 grams)

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Instructions

Prep the Fruit and Nuts: Coarsely chop the dried apricots and finely chop the toasted walnuts to prepare them for mixing into the dough.
Begin the Cookie Dough: In the bowl of a stand mixer with the paddle attachment, combine the chopped apricots, walnuts, vanilla extract, brown sugar, white sugar, and softened butter. Beat on medium speed until the mixture is fully combined and creamy.
Mix the Dry Ingredients and Combine: In a separate medium bowl, whisk together the flour, baking powder, sea salt, and ground nutmeg. Add this dry mixture to the fruit mixture in the stand mixer and mix on low speed just until combined to form the base dough.
Add the Eggs: Lightly beat the eggs and add them to the bowl. Mix on medium speed for about one minute to thoroughly incorporate the eggs into the dough.
Add the Baking Soda: Dissolve the baking soda in the tablespoon of hot water. Add this liquid to the dough and beat on medium speed for 30 seconds, which helps activate the leavening and forms the dough's final consistency.
Chill the Dough: Scrape down the bowl to ensure all ingredients are combined. Press plastic wrap tightly against the dough and refrigerate for at least 2 hours, or up to 3 days. This chilling step improves texture and flavor.
Get Ready to Bake: Position an oven rack in the middle of the oven and preheat to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.
Form the Cookies: Scoop about 42 grams (roughly 2 tablespoons) of dough per cookie. Roll each portion into a ball and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow spreading.
Bake the Cookies: Bake one sheet at a time in the preheated oven for 12 to 14 minutes or until the cookies turn a beautiful golden brown color.
Cool and Serve: Let the cookies cool on the baking sheets for 10 minutes to set before transferring them to a wire rack. Allow them to cool completely to room temperature before serving for the best texture and flavor.

Notes

To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (177°C) for 5-7 minutes until fragrant and lightly browned.
Chilling the dough is crucial to prevent spreading and to enhance flavor development.
Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
For a nuttier flavor, consider lightly chopping walnuts instead of finely.
If dried apricots are very tough, soak them in warm water for 10 minutes before chopping to soften.