Apricot Prune Cookies

Ingredients

340 g / 2 1/2 cups all-purpose flour
25 g / 1/4 cup oats
4 g / 1 teaspoon baking soda
4 g / 1 teaspoon kosher salt
227 g / 16 tablespoons unsalted butter, at room temperature
190 g / 1 cup sugar
180 g / 1 cup brown sugar
100 g / 2 each eggs
5 g / 1 teaspoon vanilla extract
5 g / 1 teaspoon almond extract
200 g / 1 1/2 cups Sunsweet® Amaz!n™ Prunes, diced
90 g / 1 cup diced apricots
60 g / 1/2 cup slivered almonds, toasted

Instructions

Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minute. Add the eggs one at a time, mixing well between additions, then mix in the vanilla and almond extracts.

Set the mixer speed to low and gradually add the flour. Fold in the dried fruit and almonds and mix briefly until combined.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Transfer the cookies to cooling racks and cool completely. Repeat with the remaining dough.

Nutritional Information

Total Servings: 40