Apricot Raisin Cookies Recipe

Name: Apricot Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried apricots; 1 teaspoon baking powder; 1 teaspoon ground allspice; 2 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup shortening; 1 cup white sugar; 1 teaspoon baking soda; 1 tablespoon warm water; 1 egg; 1 cup raisins; 1 cup chopped pecans

Servings: persons

1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 egg
1 cup raisins
1 cup chopped pecans

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.

639

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried apricots, 1 teaspoon baking powder, 1 teaspoon ground allspice, 2 cups all-purpose flour, and more.

Yes, Apricot Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Raisin Cookies

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