Description
Apricot Pillow Cookies are soft, buttery treats filled with chewy dried apricots and a hint of powdered sugar. Perfect for tea time, dessert, or gifting, these cookies are easy to make and deliciously versatile.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried apricots, finely chopped
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting
Instructions
- Cream Butter and Sugars: Beat butter, granulated sugar, and powdered sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in Apricots and Nuts: Gently fold in chopped apricots and walnuts, if using.
- Shape Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing 2 inches apart.
- Bake: Bake for 12-15 minutes, until edges are golden. Cool briefly on the sheet before transferring to a rack.
- Dust with Powdered Sugar: Once cooled, dust cookies with powdered sugar.
Notes
- Skip walnuts for a nut-free version.
- Add citrus zest for a fresh twist.
- Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
