Glazed Apricot-Pistachio Cookies

These surprisingly light, delightfully tart, nutty beauties roll-out in no time. Be sure to chill the dough overnight and use a sharp biscuit cutter or cookie cutter to cut through the dried fruit and nuts in the dough.

Servings

NINEDOZEN!

Servings

NINEDOZEN!

Ingredients

Apricot-Pistachio Cookies

1cup unsalted buttersoftened
1 1/2cups sugar
3 eggs
1teaspoon vanilla extract
1teaspoon almond extract
1/2teaspoon ground cardamom
1teaspoon baking soda
3 1/2cups flour
6ounces dried apricotsfinely chopped, about 1 loose cup
1cup pistachiosfinely chopped (I used salted, but if you use unsalted add 1/2 teaspoon salt when you add the baking soda and cardamom)

Lemon Glaze

2cups powdered sugar
4tablespoons lemon juice

Instructions

To Make the Cookies:

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, vanilla extract and almond extract. Beat until combined. Add the cardamom and baking soda and beat to combine. Add the flour and beat until combined. Add the apricots and pistachios and mix until just combined. Divide the dough in thirds and wrap each third in plastic wrap. Refrigerate overnight.
Preheat oven to 375 degrees.
Remove one third of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of a scant 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out your circles and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 10-15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Repeat with remaining disks of dough.
Bake cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

To Make the Lemon Glaze

In a smal bowl, combine the powdered sugar and lemon juice and stir until smooth.
With a silicone pastry brush, or any wide food-safe brush, cover the top of the cookie with a thin layer of glaze. Working quickly, use the bristles of the brush to trace a circular pattern around the cookie. Allow to dry until glaze is set, about one hour. Store in an airtight container for up to 10 days.

Recipe Notes