Directions: |
Directions:Heat a large skillet over medium-low heat. Add pecans. Give the pan a shake every minute or so, making sure the pecans don’t burn. Once they start to smell nutty, after 2 to 3 minutes, immediately remove from heat. Let cool, then chop.
Using an electric mixer with the paddle attachment, cream the butter and sugar on the lowest speed until well combined, about 3 minutes.
In a small bowl, combine the egg, rum and salt. Lightly whisk to combine. In another small bowl, sift together the flour and cinnamon.
Add the egg mixture to the creamed butter, mixing gently to combine. Add the flour mixture and fold in by hand. Add the chopped pecans and apricots, also folding in gently by hand.
Roll the dough into 2 logs, chill the logs, then slice them into small rounds. (Give the cookies crunchy edges by coating the entire log with turbinado sugar before slicing.)
Once cookies are chilled, heat the oven to 350 degrees. Place the cookies on a Silpat, or parchment-lined cookie sheet and bake just until you are able to pick the cookies up off the cookie sheet without them falling apart, about 10 minutes. They should not get a lot of color. The unbaked cookie dough will keep refrigerated for up to one week. Baked cookies will keep in an airtight container for two days. You can also freeze the logs until you are ready to bake the cookies. |
Personal
Notes: |
Personal
Notes: This is a rather recent addition to my cookie collection, but as soon as I tasted this delicate, flavorful cookie, I thought how much my sister Lise (crazy about cookies) would like it. One of my favorites too.
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This recipe for Dried Apricot Rum Cookies is from