Butter Cookie with Dark Chocolate, Dried Apricots and Pecans

This is a quickie post with no photo – these are the cookies I made for the first Christmas party of the year – my extended family! Great party, lots of fun, “auction-style” gift exchange and a cookie exchange – yum!

I love these cookies – they use the much feared, often reviled and generally shunned trinity of processed white sugar, processed white flour and butter…… But they are so good!

This recipe started as a Land O Lakes butter cookie recipe – I have added ingredients to it over time until I came up with this “perfect combination” (to my taste, anyway…) last year.


2 Cups Sugar

1-1/2 Cups Butter, softened (and I do like Land O Lakes!)

2 Eggs

2 Teaspoons Vanilla

4 Cups All-Purpose Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Baking Soda

1-1/4 Cups Dark Chocolate Chunks (or more – to your taste!)

1-1/2 Cups Dried Apricots

1 Cup Pecans


Toast the pecans on a baking sheet – I used a 250 degree oven for about 10 to 12 minutes. Watch very carefully – don’t burn them or they will be bitter. Cool.

Use a food processor to chop the apricots, nuts and chocolate in this order: First the apricots, then the pecans, then the chocolate. Why? Because if you chop the chocolate first, you have to wash the food processor bowl before you do the apricots or they get “kind of an unattractive appearance” from the chocolate in the bowl and on the blade – trust me…

Preheat oven to 35o degrees.

Combine the butter, sugar, eggs and vanilla in a mixing bowl and beat at medium speed until creamy. Scrape often. Add the baking powder, baking soda and 2 cups of the flour and mix until just blended in. Add the remaining 2 cups of flour and mix in. Then stir in the chopped apricots, pecans and chocolate. Dough will be stiff.

Shape dough into 1 inch balls and place on ungreased cookie sheet. (I use a small ice cream scoop.) Get a small bowl of sugar and a small flat-bottomed glass. Touch the bottom of the glass with some cookie dough, then dip it into the bowl of sugar. Use the sugar-coated glass bottom to “flatten” each cookie to about a 1-1/2″ circle.

Bake 9 to 11 minutes.


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