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Adding two large eggs, vanilla, and a pinch of salt, she combines dry ingredients that include two cups of all-purpose flour, baking soda, and baking powder, which are best to be incorporated gradually to maintain an even dough. Martha highlights that the dough can be made ahead and frozen wrapped tightly—perfect for spontaneous baking requests.
Customization & Add-ins
Throughout the process, Martha suggests creative substitutions—dried blueberries, nectarines, pears—allowing bakers to personalize their cookies. The star of these cookies are big pieces of apricots, whole pecan halves, and chopped chocolates, which are best diced with a serrated knife for clean, easy cuts.