Dried Apricot Cookies
Ingredients
- 1⁄2 cup finely chopped Mariani Dried Apricots
- 1 cup all-purpose flour
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Carefully fold in the chopped apricots.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
