Total Time
6hrs 15mins
Prep 6 hrs
Cook 15 mins

Crispy fruity cookies with a buttery texture.

Ingredients Nutrition

Directions

  1. In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
  2. Add egg, vanilla, orange extract, mixing well.
  3. Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
  4. Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
  5. Mix together until a nice dough forms, but do not overmix.
  6. Divide dough into 2 parts, and place each part onto waxed paper.
  7. Using your hands, form each into a long log about 2-inches in diameter.
  8. Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
  9. The next day, preheat oven to 350°F.
  10. Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
  11. Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
  12. Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
  13. Store cookies in an airtight container.
Most Helpful

5 5

Made a half batch which yielded 22 cookies though a little thicker than the 1/4" (used a bread knife but had to cut a little thicker as they were crumbling - had rolled into a rectangular log shape (as against a round one)). Took 15 minutes the bake at 175C in a fan forced oven. Also used a sultana and apricot mix instead of raisins. Took to the DS's music recreation group and it was yummies all round. Thank you Lorie. Made for Please Review My Recipe.