Pistachios & Apricots: A Winning Combination
Last night I discovered a great oatmeal cookie recipe (for the oat-loving horse in me). I had bought a bag of pistachios from the grocery store last week since they were on sale. I have previously been rather indifferent to pistachios. I ate them if they were around, but didn’t get too excited about them. A few months ago, however, I had a salad at Soups On! in Baltimore that came with pistachios on it. It was so delicious, and this little green nut has been on my mind ever since. So I was thrilled to find them on sale. And I never thought of putting apricots and pistachios together before.
Delightful Little Cookies
This recipe made about 30 cookies for me. They’re small and delightful, and crispy-chewy after they’ve cooled a bit. Hope you like them.
Pistachio Apricot Oatmeal Cookies
From Gourmet, October 2003
Time: 20 minutes
3/4 cup coconut sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup sprouted whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled sprouted oats
1/3 heaping cup dried apricots (2 ounces), diced into 1/4-inch pieces
1/3 cup shelled pistachios, coarsely chopped
2. Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla.
6. Spoon rounded teaspoons of dough about an inch apart onto baking sheets. Bake cookies 8-9 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)