holiday cookie display
Apricot and Pistachio Goodies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Servings: 30 -36
Author: April Carter from her book, TrEATs
Ingredients
  • 1 stick of unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 2 1/4 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cups dried apricots
  • 2/3 cup shelled salted pistachios + 1/4 cup for optional sprinkling
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix the butter and sugar in stand mixer until creamy.
  3. Sift flour, baking powder and salt into a separate bowl.
  4. Add half the flour to the butter mixture and blend.
  5. Chop dried apricots and pistachios into small chunks (not too fine)
  6. Add fruit and nuts to butter and flour mixture and blend thoroughly.
  7. Add remaining flour and mix thoroughly until a thick dough has formed.
  8. Roll the dough onto a lightly floured surface and gently knead.
  9. Roll out the dough to about 1/4 thickness and use a circular cookie cutter to cut shapes.
  10. Place raw cut cookies on parchment paper and freeze for about 10-15 minutes.
  11. Remove from freezer and bake for 12-14 minutes until lightly golden around edges.
  12. Remove and cool completely on a wire rack.
  13. Melt white chocolate and dip cooled cookies into chocolate.
  14. Place on parchment paper to harden. Sprinkle extra chopped pistachios onto chocolate before it hardens completely.