These delicious and sunny savory Apricot Pine Nuts Cheddar Cookies will brighten up your life in case the spring isn’t treating you nicely yet.
Oh, spring. If global warming exists, this is not about Canada, Ontario, this year. I don’t recall such crisp days in May over the past couple of years.
But let’s better talk about good and positive things. I do believe, these Apricot Pine Nuts Cheddar Cookies make a great topic to discuss. And by “discuss” I mean eat some. Who needs to chat when there are some delightful things around?
As you might have noticed, I’ve shared some tasty savory cookies lately. If you haven’t, well you’ve got it!
Apricot Pine Nuts Cheddar Cookies
Every year, I have a couple of themes or ingredients which capture my attention resulting in a series of the related recipes. This year, I’ve shared a few prune recipes. Although you might thing I’ve done with them cause I haven’t posted any prune recipe for a long time, that’s not true. I’m taking a little pause to come up with some fabulous things shortly.
Also, this year has been highlighted with some crepe cakes, and I’m not over this theme yet.
Savory cookies have been another thing I’m currently enjoying. Although this name – savory cookies – might not be that accurate as we discussed in the previous posts, that doesn’t really matter. Amazing taste is our main concern, isn’t it?
The great part about savory (cheese) cookies is that they’re so versatile. Practically, you can use one dough base making dozens of different cookies out of it. Craving for savory? Stir in some herbs and nuts. Like the combo of lightly sweet and savory? Add in dried fruit along with nuts, spices, and herbs. Feeling courageous to try a more obvious sweet and salty combo? Make those bacon maple guys.
Anyway, whichever combo you choose, I’m pretty sure you will like it. Hard to decide? I get it. I’ll help you. Start with these Apricot Pine Nuts Cheddar Cookies even though they might be not the most scrumptious ones from this list, in my book.
- 1 cup grated Cheddar (preferably smoked or sharp)
- 1 cup soften butter
- 1 large egg
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cup roughly chopped dried apricots
- 1/3 cup pine nuts
- 1 tablespoon fresh thyme
- 1 teaspoon Italian or Greek seasonings
- 1 teaspoon smoked paprika
- a good pinch of salt
- a good pinch of black pepper
- 1 small egg
- 2/3 - 1 teaspoon water
- a little pinch of smoked paprika (optional)
- In a bowl, combine the cheese, butter, and egg. Beat until smooth,1 minute.
- Stir in the flour (add 1 cup first reserving the remaining), baking powder, salt, herbs, and spices. Mix until all ingredients incorporated adding more flour if necessary.
- Stir in the apricots and nuts. You will get soft dough. Cover the dough in plastic wrap and place in the fridge for 20-40 minutes.
- Preheat oven to 175 degrees C. Cover baking sheets with parchment.
- To make the egg wash, in a small cup/bowl mix one small egg and a little of cold water
- Roll the dough out (about 0,7-1 cm) and cut cookies with a cookie cutter or just slice with a knife. Place the cookies onto the sheets. Using a brush, slightly brush the cookies with the wash and then, if desired, sprinkle with the additional paprika.
- Bake the cookies for about 10-14 minutes or until slightly golden brown (They will look soft; however they will a bit set)
- Remove from the oven and let completely cool.