I never ever like to toot my own horn. I like to remain humble in any and all ways.
But, I must say, I have been told on multiple occasions that I make the best cookies – THE BEST!

These were no exception. Sweet, tart, tangy, chewy, and buttery rich, easy to bake Apricot Pecan Cookies are ready to share in no time at all!

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Apricot Pecan Cookies

8 Tbs. butter, room temperature (1 stick)
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. sea salt
2 cups all purpose flour
1 cup chopped pecans
1 cup dried apricots, chopped

Preheat the oven to 375 degrees.

Cream together the butter, eggs, and sugar until fluffy.
Add the baking soda, baking powder, vanilla, and salt and beat again for 1-2 minutes.
Mix in the flour, until the dough is well combined.
Fold in the pecans and apricots.

Scoop into 1″ balls on to parchment lined cookie sheets.

Bake for 12-13 minutes, until golden brown.