Apricot Pistachio Cookies
User Reviews
5
Apricot Pistachio Cookies
Description
The Apricot Pistachio Cookies recipe features a dough made from butter, brown and granulated sugar, egg, vanilla, salt, baking soda, and flour. Chopped dried apricots add chewiness and a subtle tartness, while pistachios provide a crunchy texture and nutty taste. Mixing these ingredients carefully avoids overworking the dough to keep the cookies tender. Baking at 350°F yields cookies with slightly golden edges.
These cookies can be enjoyed fresh from the oven or stored once cooled to maintain their texture. The interplay between chewy apricot pieces and crunchy pistachios creates a balanced bite. Chilling the dough before baking is optional and will result in thicker cookies.
Adjusting salt levels is advisable when using salted pistachios to ensure the final cookies aren't too salty. The recipe is forgiving and allows using a hand mixer or traditional whisk and spoon to combine ingredients, making it accessible for various kitchens.
Ingredients
- ½ cup butter room temperature, unsalted, + 2 tbsp
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon salt see note, fine sea salt
- ½ teaspoon baking soda
- 1 ¾ cup all-purpose flour
- ½ cup dried apricot approx. 12-15, small diced
- ½ cup pistachios finely chopped, shelled
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a hand mixer, beat together room temperature butter, brown sugar, and granulated sugar. Add the eggs and vanilla, beating until incorporated.
- Add the salt, baking soda, and flour, mixing until combined (but don't over mix). Stir in the chopped dried apricot and chopped pistachios. Chill for 15 minutes for thicker cookies (or don't chill and eat them quicker, it's ok!).
- Use a cookie scoop or a spoon to place approximately 1 3/4 tablespoons of dough evenly apart on the baking sheet. Bake cookies for 10-12 minutes just until the edges start to turn golden brown. Let sit for a minute before transferring to a cooling rack. Store in an airtight container once cooled completely.
Notes
- If using salted pistachios, reduce the salt in the dough to 1/2 teaspoon for balanced flavor.
- You can mix the dough by hand with a whisk and spoon if a hand mixer is not available.
- Chilling the cookie dough for 15 minutes results in thicker cookies but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 161mg | 7% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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