Apricot with Vanilla Bean Cookies

5 from 1 vote

Apricot with Vanilla Bean Cookies

These are easy to make! Just measure, mix, refrigerate, slice, and bake. I love this type of cookie, and you can't go wrong with fruit in your cookies.

Prep Time15

Total Bake Time24

Chill40

Total Time1 19

Course: Cookies, No-Eggs, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 119kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
⅔ cup (80 g) Powdered sugar
1 teaspoon (1 teaspoon) Vanilla bean paste
1 teaspoon (1 teaspoon) Vanilla Extract
2 cups (250 g) All-purpose flour
½ teaspoon (0.5 teaspoon) Baking powder
¼ teaspoon (0.25 teaspoon) Ground cinnamon
¼ teaspoon (0.25 teaspoon) Kosher Salt
½ cup (62.5 g) Almonds blanched
1 cup (130 g) Dried Apricots rough chopped

Instructions

Chop the dried apricots into small pieces (they do not have to be the same size). Weigh or measure the powdered sugar and set it aside. In a separate bowl, weigh or measure the flour. Add to the flour bowl the baking powder, cinnamon, and salt running a whisk through to blend.
In a stand or hand-held mixer, beat the butter on medium speed until it is creamy and has soft peaks, about 2 minutes. Turn your mixer down to a low setting and gradually add the powdered sugar. Once incorporated, turn the speed back to medium and mix for about 3 minutes. Add the vanilla bean and the vanilla extract and mix through the cookie dough.
Turn the mixer to low and add about a third at a time the flour mixture until incorporated. Add the apricots and almonds and just mix on low for 10 to 15 seconds. You just want the apricots and almonds to be incorporated through the cookie dough and not mashed.
I put the cookie dough straight from the mixer bowl onto a pastry mat or you can lightly dust the pastry mat with powdered sugar first if needed. Then divide the cookie dough in half and roll into 2 logs. My logs were about 10" long and about 2" in diameter. You can adjust the length based on the size of cookies you want. Wrap each log in plastic wrap and refrigerate for 30 to 40 minutes.
Preheat your oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. Take a cookie dough log from the refrigerator. I score the log into ¾" thick sections, then slice the log. This way, you have even sized cookies. Place all the cookies from that log onto a parchment-lined cookie sheet pan.
Bake for 11-13 minutes. When removing from the oven, I only let them sit on the sheet pan for about a minute before gently moving them to a cooling rack.

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