Pecan Apricot Brown Sugar Cookie


Serving Size: 48 cookies (one cookie per serving)

Apricot, cinnamon, pecans and brown sugar combine to provide a rich depth of flavor to these non-traditional sugar cookies.


2 1/3 cups medium pecan pieces

1/2 pound (2 sticks) unsalted butter, softened

1 cup brown sugar

1 1/2 cups white sugar

3/4 teaspoon salt

1 1/2 tablespoons honey

1 3/4 teaspoon vanilla extract

2 large eggs

3 cups all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 cup dried apricots, diced


  1. Mix the butter, brown sugar, white sugar, salt, honey and vanilla extract together until combined in a mixer with paddle attachment for 1 to 2 minutes.
  2. Add eggs to mixture and mix additional 30 seconds; scrape down sides of bowl. Mix 10 seconds.
  3. Add dry ingredients, apricots, and pecans to mixture; mix for 1 minute until combined.
  4. Store dough overnight in refrigerator in an airtight container.
  5. Scoop desired size and bake 350 degrees Fahrenheit for 10 to 12 minutes or until golden brown.
  6. Pull from oven and let cool 10 minutes.

Nutritional Facts:




8 g

Saturated Fat

3 g


55 mg


18 g


1 g


2 g