Apricot shortbread with white chocolate & pistachios.
One word: YUM!
Apricot White Chocolate Shortbread (adapted slightly from Ina Garten)
1 cup butter
1/4 tsp vanilla
1/4 cup granulated sugar
1/4 cup powdered sugar
2 cups flour
pinch of salt
3/4 c minced dried apricots
5-6 oz white chocolate
1/2 cup chopped pistachios
Preheat the oven to 325*.
Cream butter. Add vanilla & sugars, cream until smooth. Add flour & salt until just combined. Add apricots & mix until just incorporated. Roll the dough into a ball & then a disk. Wrap in plastic wrap & chill in fridge for 30 minutes.
Roll the dough to about a 1/4" thickness & cut out shapes with a cookie cutter. Bake the cookies on parchment paper for 20 minutes or until slightly golden. Cool completely on a wire rack.
Melt white chocolate according to package directions. Dip the tops of the cookies into the chocolate, then sprinkle on pistachios. Allow to cool. Store cookies in an airtight container. Enjoy!
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