These cardamom-scented apricot and pecan cookies are wonderful served with tea or coffee.
2 cups butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1/4 teaspoon ground cardamom
1/4 cup chopped dried apricot
1/4 cup chopped pecans
- In a large bowl, with an electric mixer on medium speed beat together butter, brown sugar, sugar, eggs, and vanilla. Reduce to low speed; gradually fold in flour, cardamom, and chopped dried apricots just until blended.
- Roll the dough into an 8 inch log and slice into 1 inch pieces. Form into 1 inch balls then roll in finely chopped pecans until evenly coated.
- Place 1 inch apart on ungreased cookie sheets and bake in 350°F (175°C) oven for 12 to 14 minutes, or until lightly browned on the edges. Transfer cookies to a wire rack and let cool.
Makes 60 cookies.