- 6
Ingredients
- 1 cup salted butter, softened
- 2 1/2 cups brown sugar
- 2 large eggs
- 1 1/2 t. baking soda
- 1/2 t. salt
- 2 t. nutmeg
- 3 1/2 cups flour
- 2/3 cup dried apricots, chopped*
- Extra sugar for rolling dough balls
- Measure after chopping.
Preparation
Step 1
Place butter in mixer and beat until smooth. Add brown sugar and beat until it’s nice and fluffy. Mix in eggs. Make sure to thoroughly incorporated. With mixer running on LOW, add soda, salt and nutmeg. Keep beating until you’re sure they’re evening combined.
Add flour in half cup increments. Shut off mixer and stir in apricots by hand. Cover mixture and refrigerate for an hour or overnight.
Preheat oven to 350. Line cookie sheets with parchment paper or spray with PAM. Put some sugar in a small bowl to roll cookie dough in before baking. Roll dough into 1” balls then in sugar. Arrange on cookie sheets 2” apart. Flatten each with the bottom of a glass or a metal spatula. Bake at 350 for 8-12 minutes or until golden brown. Remove from oven and cool for a couple minutes to firm up. Remove to wire rack. Store in airtight container. Makes approximately 6 dozen cookies