Beatrice Savitzs Apricot Cookies

Beatrice Savitz’s Apricot Cookies are a true classic, filled with sweet and chewy dried apricots and a hint of crunch from optional walnuts. These buttery treats boast a tender crumb and a delightful texture that will leave you craving more.

Perfect for snacking or sharing, they’re sure to become a new favorite!

Ready Time

45 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped dried apricots
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped apricots and walnuts (if using).

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

You should end up with around 8 delicious cookies!

Notes

For an extra crispy cookie, make sure to not overmix the dough, so stop mixing as soon as the ingredients just come together. You can also toast the walnuts in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned, before chopping them for an enhanced flavor.

If you prefer a chewier cookie, bake for 10-12 minutes instead of 12-15.

Store leftover cookies in an airtight container at room temperature for up to 5 days.