Prep the fruit and nuts. Coarsely chop the apricots and finely chop the walnuts.

Begin the cookie dough. In the large bowl of a stand mixer fitted with the paddle attachment, add the apricots, walnuts, vanilla extract, brown sugar, white sugar, and butter. Set the mixer speed to medium and beat until the mixture fully combines.

Mix the dry ingredients and combine. In another medium mixing bowl, whisk together the flour, baking powder, sea salt, and nutmeg. Add the flour mixture to the fruit mixture and mix on low speed just until combined.

Add the eggs. Lightly beat the eggs, add them to the bowl, and mix on medium speed for 1 minute to combine thoroughly.

Add the baking soda. In a small bowl, dissolve the baking soda in the hot water. Add the mixture to the batter and beat on medium speed for 30 seconds, forming the dough.

Chill the dough. Scrap the dough down, and press plastic wrap tightly against it. Refrigerate for at least 2 hours and up to 3 days.

Get ready to bake. Arrange an oven rack in the middle position and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Form the cookies. Scoop about 42 grams (2 tablespoons) of the dough, roll it into a ball, and place it on one of the prepared baking sheets. Repeat with the rest of the dough, placing the balls 2 inches (5 cm) apart.

Bake the cookies. One sheet at a time, bake until the cookies turn golden brown, 12 to 14 minutes.

Cool and serve. On the baking sheets, let the cookies cool for 10 minutes, then transfer them to a cooling rack to cool to room temperature before serving.