Apricot and Nuts cookies

Learning how to bake has become my mission lately; I didn’t have any family background to go to when I first attempted to bake cookies and cakes. But now that I decided to learn (when I decide to learn something I get quite obsessive), there’s lots of baking going on here. Sometimes, the result is a complete fiasco and it looks horrible, but sometimes I surprise myself with the results. Yesterday was one of those latter times. I tried this apricot and nuts cookies and it came out amazing. I was so happy with the result that I packed some cookies and took to my husband’s work (him and his coworkers loved it). It didn’t turn out too sweet. I like it when it’s a bit tart. It’s an adaptation from Martha Stewart’s cookies book. I changed the dates for cranberries, and added a pinch of nutmeg. That’s definitely a keeper.

Apricot and Nuts cookies

• 2-¼ cups all-purpose flour
• 1 teaspoon of baking soda
• 1teaspoon salt
• ¼ teaspoon of nutmeg
• 1cup (2 sticks) of butter room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1-teaspoon vanilla extract
• 1-½ cups of sweetened shredded coconut
• 1-½ cups dried chopped apricots
• 1-½ cups of dried chopped cranberries
• 1-½ cups chopped macadamia nuts
• 1-½ cups chopped pistachios

 Preheat oven to 350 F. Sift together flour, baking soda, and salt in a bowl. Put butter in a bowl of an electrical mixer and mix on medium speed until smooth. Add the sugar and mix until pale. Mix in one egg at a time until combined, add the vanilla extract. Reduce the mixer speed to low and add the flour mixture and mix until just combined. Stir in the coconut, pistachios, apricots, macadamia, and cranberries. With a small ice cream spoon drop the batter on a baking sheet lined with parchment paper, spacing 2 inches apart. Bake them for 12 to 15 minutes or until golden. Then transfer to a wire rack to cool.