Apricot Raisin Cookies

Rating: 3.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

By A. Voss

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Recipe Summary

Servings:
18
Yield:
3 dozen
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Grind apricots in food processor or blender.

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  • In small bowl, combine flour, baking powder, spices and salt.

  • 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.

  • Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.

  • Preheat oven to 375 degrees F. Grease cookie sheets.

  • Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.

Nutrition Facts

Per Serving:
232 calories; protein 2.8g; carbohydrates 33.7g; fat 10.5g; cholesterol 10.3mg; sodium 167.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Sarah
Rating: 4 stars
10/05/2009
These were a success. I also increased the amount of water to about 3 tablespoons and they turned out well this way. Read More
Helpful
(5)

Most helpful critical review

Ruth H.
Rating: 3 stars
11/16/2009
Good cookie bu baking them 18 minutes makes biscoti. I made mine 10 - 11 min for a softer cookie. Read More
Helpful
(2)
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah
Rating: 4 stars
10/05/2009
These were a success. I also increased the amount of water to about 3 tablespoons and they turned out well this way. Read More
Helpful
(5)
LAURA82
Rating: 3 stars
02/02/2004
Tasted very healthy. A bit dry also. Read More
Helpful
(2)
Ruth H.
Rating: 3 stars
11/16/2009
Good cookie bu baking them 18 minutes makes biscoti. I made mine 10 - 11 min for a softer cookie. Read More
Helpful
(2)
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pomplemousse
Rating: 3 stars
06/25/2009
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! Read More
Helpful
(2)
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