Pecan Apricot Brown Sugar Cookie

This Pecan Apricot Brown Sugar Cookie was conceived by Chef Kami Smith, Corporate Pastry Chef, Dawn Food Products and features honey, vanilla, cinnamon, apricot and pecans.

 

Ingredients:

  • 1/2 lb. (2 sticks) Unsalted Butter, softened
  • 7.05 oz. Brown Sugar
  • 6.17 oz. White Sugar
  • 0.18 oz. Salt
  • 0.75 oz. Honey
  • 0.31 oz. Vanilla
  • 2 Eggs (large)
  • 13.23 oz. All-Purpose Flour
  • 0.18 oz. Ground Cinnamon
  • 0.35 oz. Baking Soda
  • 7.05 oz. Dried Apricots, diced
  • 8.82 oz. Medium Pecan pieces

Preparation:                                                                                                                

  1. Mix the Butter, Brown Sugar, White Sugar, Salt, Honey and Vanilla Extract together until combined in a mixer with paddle attachment for 1- 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°F for 10- 12 minutes or until golden brown.
  6. Pull from oven and let cool 10 minutes.