Pistachio-Apricot Slice-and-Bake Butter Cookies

Ingredients

• 1.75 cup all-purpose flour
• 0.333 cup dried apricots (finely chopped)
• 0.5 tsp table salt
• 0.5 tsp baking powder
• 16 tbsp unsalted butter (melted and cooled)
• 0.75 cup sugar
• 1 large egg (separated; yolk for dough, white for coating)
• 2 tsp vanilla extract
• 1 cup shelled pistachios (lightly toasted and chopped fine)

Steps

1. 1

   Whisk the flour, chopped apricots, salt, and baking powder together in a bowl until combined.

2. 2

   In a second bowl, whisk the melted and cooled butter, sugar, egg yolk, and vanilla extract until the mixture is very smooth.

3. 3

   Add the flour mixture to the butter mixture and stir with a rubber spatula or wooden spoon until well combined. Note that the dough will be loose at this stage.

4. 4

   Let the dough rest until it becomes firm, about 5 minutes.

5. 5

   Divide the dough in half. Roll each half into a log that is 1 1/4 inches in diameter and approximately 10 inches long.

6. 6

   Wrap the logs tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.

7. 7

   Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper.

8. 8

   Spread the finely chopped pistachios in an even layer on the counter. Working with one log at a time, brush the exterior with a thin layer of the reserved egg white.

9. 9

   Roll the log in the nuts until the exterior is evenly coated, pressing very firmly to ensure the nuts adhere to the dough.

10. 10

    Slice the logs into 1/4-inch-thick rounds and space them 1 inch apart on the prepared baking sheets.

11. 11

    Let the sliced cookies rest at room temperature for 10 minutes; this helps them expand evenly during baking.

12. 12

    Bake the cookies one sheet at a time until puffed and the tops look dry, but the centers are still very soft, about 10 to 12 minutes, rotating the sheet halfway through the baking time.

13. 13

    Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

Notes

You can substitute other dried fruit for the apricots and other nuts for the pistachios. For the best flavor, toast nuts just until they begin to brown before chopping. Tightly wrapped dough logs can be frozen for up to two months; thaw in the refrigerator for at least 6 hours before slicing. Cookies can be stored at room temperature for up to 10 days.

Nutrition per serving

• dessert
• cookies
• baked
• vegetarian
• holiday
• snack