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Yield
Makes 16 cookies
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2

Reserve 1 cup dough. Press remaining dough into bottom of a greased 9- by 9-in. baking pan. Spread apricot preserves over dough. In a small bowl, combine reserved dough with cinnamon and pecan halves and evenly crumble mixture over preserves.

Step 3

Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.

Step 4

Note: Nutritional analysis is per cookie.

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