Cardamom Cookies with Apricot and Pumpkin Seeds

These scrumptious cookies provide a little twist on the classic pairing of raisins and nuts, using apricot and pumpkin seeds instead. They are super moist and chewy, with a beautiful balance of sweet apricot, spicy cardamom, and crunchy little pumpkin seeds. The dough is easy and versatile, so you can get creative and try different spice, fruit, and nut or seed combinations.  Think cinnamon, clove, dried cherries, pistachios, sunflower seeds… The possibilities are endless, and delicious!

Here is everything you will need:

  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1/2 cup soft butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup dried apricots, chopped 
  • 1 cup hulled pumpkin seeds (also called pepitas)

Start by whisking together the flour, baking powder, cardamom, and salt.

Next, cream together the sugars and butter using an electric mixer on medium-high.  Beat in the egg and vanilla.

Beat in the flour mixture on low speed, just until it combines.  Over-beating will make the cookies tough.  Gently stir in the chopped apricots and pumpkin seeds.  Cover the dough and chill for about 2 hours, until firm.

Preheat the oven to 350 degrees, line two baking sheets with parchment paper. With your hands, roll the dough into 1 inch balls and place on the baking sheets about 1-2 inches apart.  Bake for 12-15 minutes.  Transfer to a cooling rack and enjoy!

Tips and Tricks

  • You can either buy ground cardamom, or grind it yourself.  If you choose to grind yourself, open up the cardamom pod and take out the little black seeds inside.  Crush the black seeds in a mortar and pestle, and throw away the green husks (I save the husks and add them to loose tea for some extra spice)



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