A roll of cookie dough in the fridge is like having money in the bank!
Apricot Pistachio Shortbread cookies
These are one of my favorite recipes of late. I got if off our new channel "Create." Its a very pretty and a very colorful version of shortbread cookies!
You'll need:
1 cup butter
1 cup confectioners sugar (granulated will work too, but the texture is nicer with powdered)
1 tsp vanilla extract
2 cups flour
1/4 cup dried apricots, chopped and set aside
1/4 - 1/3 cup pistachios, shelled and chopped and set aside.
parchment or wax paper
In a large bowl cream butter and sugar together. Add vanilla and mix well. Add flour one cup at a time, mixing well, using hands at the end if needed.
Mix in apricot pieces until mixed through evenly.
Spread chopped pistachios evenly in a 9x9 pan. Roll dough into a log, and then roll the log in the chopped nuts until well coated. Roll the roll of dough up in the parchment or wax paper, twisting ends to help form a tight roll.
Refrigerate for at least 2 hours before slicing and baking at 350 for 10-11 minutes.
Makes about 24 cookies.
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