Apricot Raisin Cookies

Apricot Raisin Cookies

4 Reviews 1 Pic
A. Voss
Recipe by  A. Voss

“These cookies are fruity and spicy...very delicious!”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Grind apricots in food processor or blender.
  2. In small bowl, combine flour, baking powder, spices and salt.
  3. In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
  4. Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
  5. Preheat oven to 375 degrees F. Grease cookie sheets.
  6. Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.

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Reviews (4)

Rate This Recipe
Sarah
3

Sarah

These were a success. I also increased the amount of water to about 3 tablespoons and they turned out well this way.

Ruth H.
2

Ruth H.

Good cookie bu baking them 18 minutes makes biscoti. I made mine 10 - 11 min for a softer cookie.

pomplemousse
2

pomplemousse

Nice, but a dry dough. I had to add 3 tbs more water, so maybe an extra egg next time. I left out the nuts but followed the rest of the recipe. Not sure of the purpose of dissolving the baking soda, though--probably just as easy to just mix it in. I baked at 13 minutes each, not 15-20. Overall, a nice hearty cookie but needs a few adjustments. Thanks for the recipe!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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