Nectar Cookies

Name: Nectar Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup (5 oz) golden raisins; 1/3 cup (about 2 oz) dried apricots (diced (optional)); 2.75 cup all-purpose flour (white all-purpose flour); 1/2 tsp salt; 1/2 tsp baking powder; 1.5 cup (about 4.25 oz) sweetened shredded coconut (chopped or flaked); 1.33 cup cornflakes (crushed); 1.25 cup (about 7 oz) sweetened dried pineapple or candied pineapple (diced); 1 cup (4 oz) pecans (chopped); 2/3 cup old-fashioned rolled oats; 1 cup (2 sticks) unsalted butter (slightly softened); slightly less than 2/3 cup corn oil or other neutral vegetable oil; 2 cup light brown sugar (packed); 1 large egg; 2.5 tsp vanilla extract; a pinch orange zest (grated (optional))

A Florida-inspired cookie studded with fruit, shredded coconut, and nuts, with a rich, satisfying texture — perfect for picnics and gatherings.

45 min

Easy

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Ingredients

golden raisins 1 cup (5 oz)

dried apricots (diced (optional)) 1/3 cup (about 2 oz)

all-purpose flour (white all-purpose flour) 2.75 cup

salt 1/2 tsp

baking powder 1/2 tsp

sweetened shredded coconut (chopped or flaked) 1.5 cup (about 4.25 oz)

cornflakes (crushed) 1.33 cup

sweetened dried pineapple or candied pineapple (diced) 1.25 cup (about 7 oz)

pecans (chopped) 1 cup (4 oz)

old-fashioned rolled oats 2/3 cup

unsalted butter (slightly softened) 1 cup (2 sticks)

corn oil or other neutral vegetable oil slightly less than 2/3 cup

light brown sugar (packed) 2 cup

large egg 1

vanilla extract 2.5 tsp

orange zest (grated (optional)) a pinch

Instructions

Prepare the oven and fruit

Preheat the oven to 375°F (about 190°C). Grease or spray several baking sheets with nonstick spray. Rinse the raisins and apricots (if using) thoroughly with hot water in a sieve; let sit until drained; set aside.

Mix the batter

In a medium bowl, whisk together the flour, baking powder, and salt thoroughly; set aside. In a large bowl, use an electric mixer on low speed to beat the butter, oil, and brown sugar until combined. Increase to medium speed and beat until fully combined and smooth. Add the egg, vanilla extract, and orange zest (if using). Stir in the flour mixture until evenly combined. Stir in the coconut, cornflakes, pineapple, pecans, oats, and drained fruit until evenly combined. Let the dough rest for 10 minutes until firmed up; if the room is very warm, chill the dough.

Shape

Using oiled hands, divide the dough into 1.5-inch balls. Place on baking sheets spaced about 2.5 inches apart. Use your hand to flatten the balls until about 1/4 inch thick.

Bake

Bake one sheet at a time on the upper third of the oven for 10 to 13 minutes, until evenly browned and the centers are just beginning to set; be careful not to overbake. Rotate the baking sheet front to back halfway through baking for even coloring. Transfer the baking sheet to a rack and let sit until the cookies firm up slightly, 1 to 2 minutes. Transfer the cookies to a rack with a spatula. Let cool completely.