Apricot Raisin Cookies

Apricot Raisin Cookies

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"These cookies are fruity and spicy...very delicious!"
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servings 232 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Grind apricots in food processor or blender.
  2. In small bowl, combine flour, baking powder, spices and salt.
  3. In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
  4. Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
  5. Preheat oven to 375 degrees F. Grease cookie sheets.
  6. Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.



These were a success. I also increased the amount of water to about 3 tablespoons and they turned out well this way.

Good cookie bu baking them 18 minutes makes biscoti. I made mine 10 - 11 min for a softer cookie.

Nice, but a dry dough. I had to add 3 tbs more water, so maybe an extra egg next time. I left out the nuts but followed the rest of the recipe. Not sure of the purpose of dissolving the bakin...

Tasted very healthy. A bit dry also.

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