By Jason Sobocinski | Fine Cooking October/November 2015 Issue
Yield: Makes about 1-1/2 cups
This sweet, fruity butter tastes like the most sophisticated cookie dough you’ve ever licked off a spoon. It’s amazing on warm, fresh bread, or for a sweet snack spread it on graham crackers.
4 oz. (8 Tbs.) unsalted butter, at room temperature
3 Tbs. Coarsely Chopped Dried dates
3 Tbs. Coarsely Chopped dried Turkish apricots
2 Tbs. dark brown sugar
2 Tbs. rolled oats, chopped
1 Tbs. lightly toasted coarsely chopped pecans
Pinch kosher salt
With an electric mixer or by hand, mix all of the ingredients in a medium bowl until combined.