Recipe: Pistachio Apricot Shortbread Cookies

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

Instructions

1. In a mixing bowl, cream together the butter and powdered sugar until smooth and well combined.
2. 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.
3. 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.
4. Fold the roasted, crushed pistachios into the dough until evenly distributed.
5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C).
7. After chilling, divide the dough into small balls (the batch makes approximately 12-15 cookies).
8. Using a teaspoon, gently press into the center of each dough ball to create a thumbprint indentation. Fill each indentation with apricot spread.
9. Arrange the cookies on a baking sheet and bake for 15 minutes or until lightly golden.
10. Remove from the oven and allow the cookies to cool completely.
11. Melt the white chocolate chips in a microwave-safe bowl, heating in short intervals and stirring in between until smooth.
12. Drizzle the melted white chocolate over the cooled cookies using a spoon or a piping bag. Garnish with additional crushed pistachios.
13. Let the chocolate set, then enjoy your delicious Pistachio Apricot Shortbread Cookies!