INGREDIENTS
2 sticks of butter, room temperature
1 cup of powdered sugar
2 cups of all purpose flour
1/3 cup of roasted crushed pistachios
1/2 cup of B&R Apricot Spread
5oz of white chocolate chips
Extra pistachios for garnish
DIRECTIONS
- In a mixing bowl, cream together the butter and powdered sugar until smooth and well combined.
- Gradually add the flour, one cup at a time, folding it in. Once the mixture becomes crumbly, use your hands to gently knead it until fully incorporated into a dough.
- If your pistachios are not pre-roasted, toast them in a dry pan over medium heat, stirring constantly until golden and fragrant. Be careful not to burn them.
- Fold the roasted, crushed pistachios into the dough until evenly distributed.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- After chilling, divide the dough into small balls (the batch makes approximately 12-15 cookies).
- Using a teaspoon, gently press into the center of each dough ball to create a thumbprint indentation. Fill each indentation with apricot spread.
- Arrange the cookies on a baking sheet and bake for 15 minutes or until lightly golden.
- Remove from the oven and allow the cookies to cool completely.
- Melt the white chocolate chips in a microwave-safe bowl, heating in short intervals and stirring in between until smooth.
- Drizzle the melted white chocolate over the cooled cookies using a spoon or a piping bag. Garnish with additional crushed pistachios.
- Let the chocolate set, then enjoy your delicious Pistachio Apricot Shortbread Cookies!