Apricot Nectar Cookies
Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.
YIELD
42 servingsPREP
20 minCOOK
25 minREADY
45 minThese tender cookies pack apricot flavor three ways: nectar mixed into the dough, preserves beaten in for jammy sweetness, and chopped dried fruit folded through for chewy texture.
Brown sugar adds molasses notes while butter creamed with white sugar creates a soft, cake-like base.
Bake them low and slow at 300°F until just starting to brown at the edges, then let them rest on the sheet before moving so they stay tender.
Kitchen Tips
- Don’t overbake; cookies should be barely golden at the bottom edges
- Let cookies cool on the baking sheet for 5 minutes to prevent breaking
- Store in an airtight container with a slice of bread to keep them soft
Ingredients
Directions
Preheat oven to 300℉ (150℃).
In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.
In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 1½ inches apart. Bake for 22 to 24 minutes, or just unil cookies begin to brown at bottom edges.
Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.
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