Apricot Pistachio Layered Icebox Cookies Recipes

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APRICOT AND PISTACHIO SHORTBREAD COOKIES



Apricot and Pistachio Shortbread Cookies image

These Apricot and Pistachio cookies are a yummy combination of salted pistachios and dried apricots. They're perfect for the holidays or an everyday special treat

Provided by Cheryl Norris

Categories     Dessert

Time 2h55m

Number Of Ingredients 8

1-3/4 cups (227 grams) all-purpose flour
1/2 teaspoon kosher salt
12 tablespoons (169 grams) salted butter (room temperature)
10 tablespoons (125 grams)dark brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup (94 grams) chopped salted roasted pistachios
3/4 cup (116 grams) chopped dried apricots

Steps:

  • Measure your flour into a bowl and whisk to aerate the flour and remove any lumps.
  • In a large mixing bowl of the bowl of a stand mixer combine the butter, brown sugar, salt, almond extract and vanilla extract. Mix on low until ingredients are roughly combined then increase mixer speed to medium and beat until mixture is lighter in color and fluffy, about 2 minutes.
  • Add the flour all at once and mix on low speed until the flour is well combined and the dough has started to come together about 3 minutes. The cookie dough will have a crumbly texture in the beginning and then it will come together into a smooth dough. Add the chopped pistachios and dried apricots and mix on low speed until well combined, about 30 seconds.
  • Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a large ball and then divide it in half. Each half should weigh about 350 grams. Shape each half into a log about 6 inches long and 2 inches thick. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper or Silpat.
  • Using a sharp knife to slice the ends of the cookie logs to even out the ends. Slice each log into 1/4-inch rounds and place each slice on a cookie sheet about 1-inch apart. These cookies don't spread much. Bake for 22-25 minutes. Remove the cookies and allow to cool.
  • Store the cookies in an airtight container.

Nutrition Facts : Calories 71 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 67 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ICEBOX SHORTBREAD



Icebox Shortbread image

These buttery cookies can be made with mix-ins such as orange or lemon zest, dried cranberries or apricots, pistachios or peanut butter chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 36

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
Mix in 1/2 cup mini chocolate or peanut-butter chips
Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

Steps:

  • With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
  • Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
  • Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
  • Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

RASPBERRY-ALMOND LAYERED ICEBOX COOKIES



Raspberry-Almond Layered Icebox Cookies image

Try one of our layered icebox cookie variations: Chocolate-Pecan and Apricot-Pistachio.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 3

Spice Cookie Dough
2/3 cup raspberry jam
3/4 cup ground blanched almonds

Steps:

  • Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
  • Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

SHAPED ICEBOX COOKIES



Shaped Icebox Cookies image

Try one of our shaped icebox-cookie variations: Almond-Cherry Coins; Apricot-Pistachio Triangles; Almond and Candied Orange Zest Bars; White Chocolate, Hazelnut, and Cherry Triangles; Papaya, Macadamia, and Coconut Triangles; Cranberry-Orange Coins; Chocolate, Walnut, and Cranberry Coins; Candied-Fruit Squares; Almond and Ginger Bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 11

1 batch Vanilla Dough, Chocolate Dough, Spice Dough, or Citrus Dough
3/4 cup each chopped toasted blanched almonds and dried cherries
3/4 cup each chopped dried apricots and pistachios
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied orange peel
1/2 cup each chopped white chocolate, toasted hazelnuts, and dried cherries
1/2 cup each chopped dried papaya, macadamia nuts, and shredded sweetened coconut
1 cup chopped dried cranberries plus 1/2 cup chopped candied orange peel
1/2 cup each chopped semisweet chocolate, toasted walnuts, and dried cranberries
3/4 cup each chopped candied citron and glaceed cherries
1 cup chopped toasted blanched almonds plus 1/2 cup chopped candied ginger
1/2 cup sanding sugar or 1 1/2 cups ground toasted walnuts

Steps:

  • Once the flour is incorporated according to dough recipe, beat in the desired mix-in. Divide dough into 2 pieces. Shape each into a 10-inch log (or a 10-inch-long triangular, rectangular, or square-shaped log). Coat each in ground nuts or sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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