<p>Diced prunes draw out the natural sweetness in almonds and apricots in this sophisticated take on a dried fruit-and-nut cookie. For more indulgence, add 1/2 cup of bittersweet chocolate pieces.</p>
<p>Diced prunes draw out the natural sweetness in almonds and apricots in this sophisticated take on a dried fruit-and-nut cookie. For more indulgence, add 1/2 cup of bittersweet chocolate pieces.</p>
Ingredients

    340 g / 2 1/2 cups all-purpose flour

    25 g / 1/4 cup oats

    4 g / 1 teaspoon baking soda

    4 g / 1 teaspoon kosher salt

    227 g / 16 tablespoons unsalted butter, at room temperature

    190 g / 1 cup sugar

    180 g / 1 cup brown sugar

    100 g / 2 large eggs

    5 g / 1 teaspoon vanilla extract

    5 g / 1 teaspoon almond extract

    200 g / 1 1/2 cups Diced Dried Plums

    90 g / 1 cup diced dried apricots

    60 g / 1/2 cup slivered almonds, toasted

Print Recipe

Instructions

    Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper.

    In a large bowl, whisk together the flour, oats, baking soda, and salt.

    In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minute. Add the eggs one at a time, mixing well between additions, then mix in the vanilla and almond extracts.

    Set the mixer speed to low and gradually add the flour. Fold in the dried fruit and almonds and mix briefly until combined.

    Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Transfer the cookies to cooling racks and cool completely. Repeat with the remaining dough.

Recipes You Might Like

Contact

For questions, requests for samples, or more information on Sunsweet Ingredients, reach out to us.