Spiced Shortbread Cookies with Pecans and Apricots - Dessert Recipe
Spiced Shortbread Cookies with Pecans and Apricots
Rated 5.0 stars by 2 users
Catégorie
Desserts/snacks
Portion
15 cookies
Temps de préparation
15 minutes
Temps de cuisson
20 minutes
This recipe makes 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 always comes 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 colour instead of bright orange. They're sweet, juicy and super soft, making them an excellent addition to your recipes as well as a great snack. In this recipe, they can be swapped out with our dried figs for an equally delicious variation.
Ingrédients
-
⅓ cup PRANA organic fair trade cane sugar
-
¼ cup semi-solid PRANA organic coconut oil
-
½ tsp vanilla extract
-
½ tsp organic fair trade ground Ceylon true cinnamon
-
¼ tsp ground ginger
-
1 pinch of nutmeg
-
6 tbsp almond milk
-
½ tsp baking powder
-
1 ½ cups spelt flour or flour of your choice
-
1 pinch of sea salt
-
¼ cup PRANA organic raw pecans, chopped
-
¼ cup PRANA organic pitted apricots, chopped
Instructions
In a bowl, mix cane sugar with coconut oil until creamy. Add vanilla and spices, mixing well.
Mix ½ cup of flour with baking powder and salt. Add to sugar-oil mix and stir. Gradually add in almond milk, mixing as you go.
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.
Mix in pecans and apricots.
Roll dough into a log and wrap in plastic film. Freeze 30 minutes. At this point, you can take the dough out and bake it, or keep it frozen for future use.
Preheat oven to 325°F (160°C).
Remove cookie dough from freezer, cut into 1/2 inch (1.5 cm) thick slices, and arrange on a baking sheet covered in parchment paper. Bake 19 to 20 minutes. Turn cookies halfway through baking time so that both sides brown.
Let cool completely and enjoy!