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Apricot-Pistachio Shortbread
Apricot-Pistachio Shortbread
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Apricot-pistachio shortbread squares - indulgently buttery and irresistible.
Ingredients:
  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 2 teaspoons almond extract
  • 2 cups Gold Medal™ all-purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup chopped dried apricots (16 apricots)
  • 1/2 cup finely chopped pistachio nuts
Instructions:
  • In a large bowl, whip together butter and powdered sugar with an electric mixer until smooth. Mix in almond extract, flour, and salt until a soft dough forms. Fold in apricots and nuts. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 45 minutes.
  • Preheat your oven to 350°F. Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a floured 2 1/2-inch square or round cookie cutter to cut out 25 shapes. Arrange the shapes on an ungreased cookie sheet about 1 inch apart.
  • Bake until the edges turn a light golden brown, then transfer to a cooling rack.

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