Thanksgiving is a great holiday filled with an overload of food and fun times with family and friends. By the time dessert comes around, many people are too full to think about eating a slice of pie or cake. Yet, we all want something sweet to taste after a filling dinner. Apricot Pecan Sandies are the perfect option.
Apricots and pecans remind me of Thanksgiving; apricots for the color and pecans for the ingredient used throughout the meal. I decided it was time to bring these flavors to dessert, which is how Apricot Pecan Sandies came about.
The dough itself is not an overly sweet one, which is why the dusting of confectioner’s sugar at the end works so nicely. Cinnamon mixed into the confectioner’s sugar used to coat the cookies is a wonderful way to keep the seasonal flavor front and center.
Another reason to include Apricot Pecan Sandies on your Turkey Day – or indeed any Weekday Supper menu – is that they may be baked ahead of time and kept in the freezer. I freeze mine after they have been coated with cinnamon/confectioner’s sugar but then I give them another coating once they come out of the freezer, kind of like a “refresher” coating.
Apricot Pecan Sandies are ideal for this holiday season but don’t let these beauties disappear until next year. After all, everyone will be thankful to see them in The Cookie Jar all year long!
- 1¾ cups (232 grams) all purpose flour
- ¼ teaspoon (2 grams) salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1½ cups (206 grams) confectioners sugar, divided
- ½ teaspoon (2 grams) vanilla extract
- 1 cup (173 grams) dried apricots, chopped
- ⅔ cup (76 grams ) pecans, chopped
- ¼ teaspoon ground cinnamon
- Whisk together the flour and salt and set aside.
- Cream the butter and ¾ cup confectioners sugar in a large mixing bowl until smooth, about 2 minutes, scraping down the bowl a couple of times.
- Add the vanilla extract.
- Now add the dry ingredients and mix on low speed until nearly all of it is incorporated.
- Add the chopped apricots and pecans and continue to mix until blended, about 30 seconds.
- Transfer the dough to a bowl, cover with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat the oven to 325°F or 163°C. Line two baking sheets with parchment paper.
- Use a 2 teaspoon measuring scoop to form balls of dough and place them onto the prepared pans. Gently press the dough down so it forms a disc.
- Bake in your preheated oven for 22-24 minutes rotating the pans top to bottom and front to back halfway through. The tops will not be brown, but will be firm when lightly touched and the bottoms will be light brown.
- While the cookies bake, combine the remaining ¾ cup confectioners sugar with the cinnamon. Set aside.
- Remove the cookies from the oven and allow them to sit on the baking sheet for 3 minutes. Take one cookie at a time and roll it in the cinnamon/confectioners sugar. Let cool completely on a cooling rack.
- Apricot Pecan Sandies may be frozen. Reroll in cinnamon/confectioners sugar, if desired, before serving.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.