Cue up the Episode!

Make sure you listen to Maureen's episode of The Storied Recipe Podcast, "The Gentle Generations and Their Best Cookies" while you make her amazing Apricot Walnut Cookies. 

Make the Recipe

Make the Batter

• Coarsely chop the apricots and finely chop the walnuts.
• In the large bowl of a stand mixer fitted with the paddle attachment, add the apricots, walnuts, vanilla extract, brown sugar, white sugar, and butter. Set the mixer speed to medium and beat until the mixture fully combines.
• In another medium mixing bowl, whisk together the flour, baking powder, sea salt, and nutmeg. Add the flour mixture to the fruit mixture and mix on low speed just until combined.
• Lightly beat the eggs, add them to the bowl, and mix on medium speed for 1 minute to combine thoroughly.
• In a small bowl, dissolve the baking soda in the hot water. Add the mixture to the batter and beat on medium speed for 30 seconds, forming the dough.

Rest the Dough

• Tightly wrap the dough in plastic wrap and refrigerate it for at least 2 hours and up to 3 days.

Reheat Oven and Prepare Cookie Sheets

• Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Assemble and Bake

• Spoon about 42 grams (2 tablespoons) of the dough, roll it into a ball, and place it on one of the prepared baking sheets. Repeat with the rest of the dough, placing the balls 2 inches (5 cm) apart.
• One sheet at a time, bake until the cookies turn golden brown, 12 to 14 minutes.
• On the baking sheets, let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool to room temperature before serving.