This recipe comes from an article in Cook's Illustrated November/December 2024 that features a host of recipes for slice and bake butter cookies with a base dough and different flavor profiles. In case I haven't plugged them enough, I can say that my subscription to americastestkitchen.com is one of the best investments in my cooking success. I love their recipes and especially the "why this recipe works". I tested this one to add to my Christmas cookie repertoire as it combines fruity, buttery and nutty all in one and is a little different. It's also super easy to make and can easily be scaled up.
Ingredients
Gather Your Ingredients
- 1 3/4 cup (8 3/4 ounces) all-purpose flour
- 1/3 cup finely chopped dried apricots
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 16 tbsp unsalted butter, melted and cooled
- 3/4 cup (5 1/4 ounces) sugar
- 1 large egg
- 2 tsp vanilla
- 1 cup shelled pistachios, lightly toasted and chopped fine
Instructions
- Whisk flour, apricots, salt, and baking powder together in bowl. In a second bowl, whisk melted butter, sugar, egg yolk, and vanilla until very smooth. Add flour mixture and stir with rubber spatula or wooden spoon until well combined (dough will be loose). Let dough rest until firm, about 5 minutes.Divide dough in half and roll each half into log that is 1¼ inches in diameter and about 10 inches long. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.Adjust oven rack to middle position and heat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Spread pistachios in even layer on counter. Working with 1 log at a time, brush with thin layer of egg white and roll log in nuts until exteriors are evenly coated, pressing very firmly to adhere.Slice logs into ¼-inch-thick rounds and space 1 inch apart on prepared sheets. Let rest at room temperature for 10 minutes. Bake cookies, 1 sheet at a time, until puffed and tops look dry but centers are still very soft, 10 to 12 minutes, rotating sheet halfway through baking.Let cookies cool on sheet for 10 minutes, then transfer to wire rack and let cool completely, about 30 minutes. Serve. (Cookies can be stored at room temperature for up to 10 days.)HAPPY EATING!!
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