Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
- 1 cup chopped dried apricots
- 3/4 cup water
- 1/2 cup sugar
- 1 cup finely chopped pecans
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 3-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1-1/2 cups confectioners' sugar
- 6 tablespoons butter, softened
- 3/4 teaspoon vanilla extract
- 1 to 2 tablespoons 2% milk
- In a small saucepan, combine apricots, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Stir in pecans; set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. In a large bowl, whisk flour, baking soda, salt, nutmeg, cardamom and cloves; gradually add to creamed mixture and mix well. Refrigerate, covered, at least 2 hours or overnight.
- Divide dough into two portions. On a baking sheet, roll out each portion between two sheets of waxed paper into a 15x9-in. rectangle. Refrigerate 30 minutes.
- Remove waxed paper. Spread half of the apricot mixture over one portion. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate 2 hours or until firm.
- Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
- In a small bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe onto cookies. Let stand until set.
- To Make Ahead: Dough can be made 2 days in advance. Wrap logs in plastic and place in a resealable bag. Store in the refrigerator.
- Freeze option: Place wrapped logs in resealable plastic freezer bags and freeze. To use, unwrap frozen logs and cut into slices. Bake as directed.
Nutrition Facts1 cookie: 82 calories, 4g fat (2g saturated fat), 11mg cholesterol, 44mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Nov 13, 2019
I made an account just so I could submit this ...I can’t tell you how thrilled I am to find this recipe ....again ! I used to make these years ago ,but somehow lost the recipe .I’ve looked for years and found similar but none could compare to these !! I knew as soon as I saw the picture ! I am sooo happy !! So , the review ....these cookies are delicious and have an old fashioned appeal . Apricots and all those spices! I like that for a slice and bake cookie that it isn’t hard , these have a nice chewyness .My family is partial to apricots so they love these . Don’t skip the frosting ,it adds that touch of sweetness . ??