This Pecan Apricot Brown Sugar Cookie was conceived by Chef Kami Smith, Corporate Pastry Chef, Dawn Food Product. Its  feature ingredients are honey, vanilla, cinnamon, apricot and pecans.

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Pecan Apricot Brown Sugar Cookie
Ingredients
  • 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
Instructions
  1. 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.
  2. Add Eggs to mixture and mix additional 30 seconds; scrape down sides of bowl. Mix 10 seconds.
  3. Add dry ingredients, apricots, and pecans to mixture; mix for 1 minute until combined.
  4. Store dough overnight in refrigerator in an airtight container.
  5. Scoop desired size and bake 350°F for 10- 12 minutes or until golden brown.
  6. Pull from oven and let cool 10 minutes.