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Preheat oven to 350 degrees.
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Mix the butter and sugar in stand mixer until creamy.
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Sift flour, baking powder and salt into a separate bowl.
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Add half the flour to the butter mixture and blend.
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Chop dried apricots and pistachios into small chunks (not too fine)
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Add fruit and nuts to butter and flour mixture and blend thoroughly.
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Add remaining flour and mix thoroughly until a thick dough has formed.
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Roll the dough onto a lightly floured surface and gently knead.
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Roll out the dough to about 1/4 thickness and use a circular cookie cutter to cut shapes.
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Place raw cut cookies on parchment paper and freeze for about 10-15 minutes.
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Remove from freezer and bake for 12-14 minutes until lightly golden around edges.
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Remove and cool completely on a wire rack.
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Melt white chocolate and dip cooled cookies into chocolate.
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Place on parchment paper to harden. Sprinkle extra chopped pistachios onto chocolate before it hardens completely.