Pistachio-Apricot Slice-and-Bake Butter Cookies

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.

   Start 5-minute timer
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.

   Start 1-hour timer
7. 7

   Adjust an oven rack to the middle position and preheat the oven to 350°F (180 °C) (175°C (350 °F)). 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.

    Start 10-minute timer
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.

    Start 12-minute timer
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.

    Start 10-minute timer