Amidst the Cornoavirus scare, I felt anxious, alone, isolated, and frustrated.
My coping mechanism: baking.
I still had some preserved lemons calling my name in the fridge, and thought for a split second they might go well with cashew butter and dried apricots and a touch of cinnamon, baked into cookies.
I think I was right: Cashew Butter Apricot Preserved Lemon Cookies.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Cashew Butter Apricot Preserved Lemon Cookies

16 Tbs. butter, room temperature
1 1/2 cups creamy cashew butter
3 large eggs
2 cups brown sugar
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
2 1/2 cups all purpose flour
1 1/2 cup dried apricots, chopped
1 cup preserved lemons, rinsed and chopped

Preheat the oven to 375 degrees.
Cream together the butter, cashew butter and sugar until nice and fluffy.
Add the eggs and mix for another 3-5 minutes – really fluffing everything up!
Add the vanilla, baking powder, baking soda, cinnamon, and salt. Mix well.
Add the flour to the dough – things will still be a little wet and oily from the nut butter.
Fold in the apricots and preserved lemons.

Scoop 1″ balls on to parchment lined baking sheets and bake for 20 minutes.

Remove from the oven and cool completely before transferring or eating.