Please consult the OU's guidelines for checking fruits and vegetables.

Apricot Pecan Cookies
Apricot Pecan Cookies Eileen Goltz | Dairy
1½ hours 50 minutes
15 minutes
25 minutes
2 dozen cookies

  • 1 cup flour
  • ½ cup butter or margarine, cut into pats
  • 6 Tablespoons reduced-fat cream cheese
  • ¾ cup packed brown sugar
  • 1 egg, lightly beaten
  • 1 Tablespoon butter or margarine, softened
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅔ cup finely chopped dried apricots
  • ⅓ cup chopped pecans

  1. Preheat the oven to 325°F.
  2. In a blender or food processor combine the flour, 1/2 cup butter and cream cheese. Process until the mixture forms a ball.
  3. Chill, wrapped in plastic wrap, for 15 minutes.
  4. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth.
  5. Stir in the apricots and pecans.
  6. Shape the dough into twenty-four 1” balls.
  7. Press the balls over the bottoms and up the sides of 24 greased muffin cups.
  8. Spoon the apricot mixture into the prepared muffin cups.
  9. Bake for 25 minutes or until filling is set.
  10. Cool in the muffin cups on a wire rack.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.