Pecan Apricot Brown Sugar Cookie
- ½ lb. (2 sticks) Unsalted Butter, softened
- 7.05 oz. Brown Sugar
- 6.17 oz. White Sugar
- 0.18 oz. Salt
- 0.75 oz. Honey
- 0.31 oz. Vanilla
- 2 Eggs (large)
- 13.23 oz. All-Purpose Flour
- 0.18 oz. Ground Cinnamon
- 0.35 oz. Baking Soda
- 7.05 oz. Dried Apricots, diced
- 8.82 oz. Medium Pecan pieces
- Mix the Butter, Brown Sugar, White Sugar, Salt, Honey and Vanilla Extract together until combined in a mixer with paddle attachment for 1- 2 minutes.
- Add Eggs to mixture and mix additional 30 seconds; scrape down sides of bowl. Mix 10 seconds.
- Add dry ingredients, apricots, and pecans to mixture; mix for 1 minute until combined.
- Store dough overnight in refrigerator in an airtight container.
- Scoop desired size and bake 350°F for 10- 12 minutes or until golden brown.
- Pull from oven and let cool 10 minutes.
Recipe by ILovePecans at https://ilovepecans.org/pecan-apricot-brown-sugar-cookie/
3.5.3229