Prunes draw out the natural sweetness in these apricot-almond cookies, a sophisticated take on classic dried fruit-and-nut cookies.

Bakery / Bars

Apricot-Almond Prune Cookies

In these cookies, prunes draw out the natural sweetness in almonds and apricots. The result is a sophisticated take on…

Nutritional Facts

Per serving

Prunes draw out the natural sweetness in these apricot-almond cookies, a sophisticated take on classic dried fruit-and-nut cookies.

Instructions

    Preheat the oven to 350F [180C]. 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.

    On low speed, 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.

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 Prunes

90 g / 1 cup diced dried apricots

60 g / 1/2 cup slivered almonds, toasted

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