Spiced shortbread cookies with pecans and apricots

Prep Time 15 minutes
Cook Time 20 minutes
Servings 15 cookies
This recipe for an easy to prepare roll of shortbread dough that can be taken out of the freezer and sliced into ready to bake cookies at any moment! Whether it's for a last minute visit from family or a late night craving, having an extra batch of this spicy, pecan-packed cookie dough around will always come in handy. It also makes a great gourmet gift, just wrap it up and jot the ingredients down on a cute label! Our organic dried apricots are preservative and sulfite-free, which is why they're a rich brown in colour instead of bright orange. They're sweet, juicy and super soft, making them an excellent addition to your recipes and a great snack. In this recipe, they can be swapped out with dried figs for an equally delicious variation!
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How it's made

Ingredients

  • 1/3 cup of cane sugar
  • 1/4 cup of semi-solid coconut oil
  • 1/2 teaspoon of homemade vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1 pinch of nutmeg
  • 6 tablespoons of almond milk
  • 1/2 teaspoon of baking powder
  • 1 1/2 cups of spelt flour or the flour of your choice
  • 1 pinch of sea salt
  • 1/4 cup of chopped
  • 1/4 cup of chopped dried apricots

Directions

  1. In a bowl, mix the coconut oil with the cane sugar until creamy. Add the vanilla and spices and mix well.
  2. Mix 1/2 cup of the flour with the baking powder and salt. Add to the sugar-oil mix and stir. Gradually add the almond milk, mixing as you go.
  3. Add the rest of the flour 1/2 cup at a time and mix until a soft dough forms. If the dough is too dry, add a bit of water or almond milk. If it's too moist, add a little flour.
  4. Add the pecans and chopped apricots. Mix.
  5. Roll the dough into a log and wrap in plastic film. Freeze for 30 minutes. At this point you can take the dough out and bake it, or keep it frozen it for future use.
  6. Preheat the oven to 325°F. Take the cookie dough out of the freezer, cut into 1/2 inch thick slices, and place on a baking sheet covered in parchment paper. Bake for 19 to 20 minutes. Turn the cookies halfway through baking time so that both sides brown.
  7. Let cool completely and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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