Apricot Sweet & Sour Cookies


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The idea for this apricot sweet and sour cookie recipe came from the popularity of the Chinese sweet and sour recipes. This cookie is light and fluffy.

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Cookeville, TN

Serving Size / Yield

24 cookies


  • 1 C. of all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 C. butter
  • 1/4 C. shortening
  • 3/8 C. granulated sugar
  • 1/4 C. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 C. finely chopped pecans
  • 1/2 C. finely chopped dried apricots
  • 2 Tbs. apple cider vinegar
  • 1/4 C. coconut flakes

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Combine flour, baking soda and salt. Beat margarine and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add egg, vanilla, and vinegar; beat well. Add dry ingredients plus nuts, apricots and coconut to beaten mixture and mix well by hand. Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake in a 375-degree oven for 8-10 minutes. Remove and cool on a wire rack.

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