Double-Chocolate Apricot-Pecan Cookies

“That’s a damn fine cookie.”

110 grams all-purpose flour
55 grams cocoa powder
1 teaspoon sea salt
1/4 + 1/8 teaspoon baking powder
98 grams butter
4 eggs
325 grams sugar
3/4 tablespoon vanilla
338 grams pecans
390 grams dark chocolate chips
390 grams white chocolate chips
450 grams milk chocolate
345 grams dried apricots

Preheat oven to 330 degrees Fahrenheit.

Chop apricots and pecans.

Sift together flour, cocoa powder, salt, and baking powder.

Melt together milk chocolate and butter.

Beat together eggs and sugar until foamy. Add vanilla and melted chocolate mixture.

Add dry ingredients and apricots. Then stir in pecans and chocolate chips.

Scoop dough onto parchment-lined sheet pans and bake 12-15 minutes until top looks a little dry and cookies appear to be set.

(Using a [easyazon-link keywords=”number 30 disher” locale=”us”]number 30 disher[/easyazon-link], this recipe yielded 54 cookies.)

Vintage Cookie Plates for the Assistent Mixer

Need to make some cookies in your Assistent mixer, 1950’s style?

The Assistent mixer has been around for many decades and the model shown on the front of that manual in the picture below appears to be an N4. I believe the N4 dates to the 1950s.

These cookie plates would attach in place of the grinder plate at the end of the meat grinder and you’d feed your cookie dough through – and out would come a strip of formed cookie dough, which you would then cut to whatever size you wanted.

Aren’t they just plain cool?



Big Batch Sugar Cookies in the Bosch Universal

Let’s make some sugar cookies!

12 C flour
1 teaspoon cinnamon
1.5 tablespoon baking powder
4 C butter
4 C sugar
4 eggs
4 teaspoon vanilla extract
2 teaspoon either lemon, orange or almond extracts
1 teaspoon salt

Preheat oven to 350° degrees F. Cream butter and sugar. Add eggs, vanilla and other extracts.

Sift, then mix dry ingredients and add to butter mixture. Mix well.

Chill for 1 to 2 hours. Roll to 1/4″ thickness and cut into desired shapes. Bake 8 to 10 min.


Can be decorated with colored sugars before baking or iced with royal icing afterwards.  Use your imagination decorating these.

To freeze: divide dough into approximately 4 rounds and wrap tightly in waxed paper then over wrap in moisture/vapor proof.  You can freeze the rounds on a tray then vacuum seal the frozen rounds

Submitted by Miss Vi & the Duckies

Procedure using the Bosch Universal

4 cups butter
(use the pulse feature to start mixing)
Getting Ready to Mix the Butter in the Bosch Universal

Sugar mixed with butter:
The butter just mixed with the sugar

Butter and sugar after 3 minutes of creaming:The creamed butter and sugar

Getting ready to change to the dough hook to mix in the flour:Getting ready to switch to the Bosch dough hook to mix in the flour

Adding 12 cups flour using splash ring:
Adding the flour using the splash ring

The finished sugar cookie dough

Finished dough:
Bosch Sugar Cookie Dough

Electrolux DLX Assistent Mixer making Snickerdoodles

My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:

Just for fun, the DLX in motion:

A bad picture of some of the Snickerdoodles:

We also made some Peanut Butter Cookies:


Yield: 40 Cookies, 1 oz. each


AP flour 14 oz. 420 g 100%
Baking powder 0.14 oz. (1 tsp.) 4 g 1%
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g 2%
Unsalted butter, softened 8 oz. 240 g 57%
Sugar 6 oz. 180 g 43%
Brown sugar 8 oz. 240 g 57%
Eggs 3.3 oz. (2 eggs) 100 g 23%
Vanilla extract 0.5 fl oz. 15 ml 4%
Salt 0.4 oz. (2 tsp.) 12 g 3%
Total dough weight: 2 lb. 8 oz. 1219 g 290%


Granulated sugar 2 oz. 60 g
Cinnamon 0.25 oz. (3 1/2 tsp.) 8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g