1950s Spiced Date & Apricot Drops (Bake-Off Revival)

Ingredients

• 1 cup (130 g) dried apricots, soaked & chopped
• 1 cup (160 g) dates, chopped
• 2¼ cups (280 g) all-purpose flour, sifted
• 1 tsp fine salt
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¾ cup fat: 170 g unsalted butter or 150 g shortening
• 1½ cups (300 g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ½ cup (60 g) toasted pecans or walnuts; 1 tsp orange zest

Directions

1. Prep fruit: Soak apricots in boiling water 5–10 minutes. Drain very well, pat dry, and chop. Chop dates.
2. Dry mix: Whisk flour, salt, baking soda, cinnamon, and nutmeg; set aside.
3. Cream: Beat butter/shortening with brown sugar until fluffy, 2–3 minutes.
4. Eggs & vanilla: Beat in eggs one at a time, then vanilla.
5. Combine: Mix in dry ingredients just until no flour streaks remain. Fold in apricots, dates (and nuts/zest if using).
6. Scoop: Drop rounded teaspoons (or #60 scoop) onto parchment-lined sheets, 2 in/5 cm apart. For thinner cookies, press gently to ½-inch thickness.
7. Bake: 375°F / 190°C for 10–12 minutes until edges are set and tops show a hint of gold. Centers should still look soft.
8. Cool: Rest 2–3 minutes on the sheet; transfer to a rack to finish.

Notes

• Vintage nod: Based on Pillsbury’s 1959 Bake-Off “Date Jewel Drops” (aka Biscuits du Soir Doré); salt & soda are omitted if using self-rising flour.
• Butter vs shortening: Butter adds flavor and spreads a touch more; shortening bakes thicker and extra tender.
• Make-ahead: Dough chills up to 24 hours (thicker cookies); baked cookies keep 5 days airtight or freeze 2 months.
• Chewier centers: Pull at the first golden edges and cool on the sheet briefly.