The content on this site may include affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that, at zero cost to you, we will earn an affiliate commission if you click on one of the links and buy something.
Apricot Pistachio Shortbread
These Apricot Pistachio Shortbread cookies are buttery, crumbly, and studded with sweet apricot bits and crunchy pistachios. They’re simple to make but look and taste like something special—perfect for tea time, gifting, or a pretty addition to your summer dessert tray.
The nutty, fruity combo plays beautifully with the richness of the shortbread, making every bite melt-in-your-mouth delicious. Slice-and-bake style means they’re easy to prep ahead and keep on hand.
1. Yield, Time & Tools
- Yield: 24 cookies
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12–15 minutes
- Tools Needed: Mixing bowls, hand or stand mixer, parchment paper, sharp knife, baking sheet
2. Ingredients
For the Shortbread:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped dried apricots
- ½ cup chopped pistachios (shelled, unsalted preferred)
Optional: Extra chopped pistachios or sugar for rolling edges
3. Preparation Steps
A. Make the Dough
In a large bowl, cream butter and powdered sugar until smooth. Mix in vanilla.
Add flour and salt and mix until crumbly but combined. Fold in apricots and pistachios.
Form dough into a log (about 2 inches in diameter), wrap in parchment or plastic, and chill for at least 1 hour.
B. Slice & Bake
Preheat oven to 350°F. Line a baking sheet with parchment. Slice dough into ¼-inch rounds and place 1 inch apart on sheet.
Bake for 12–15 minutes, until just set and lightly golden at the edges. Cool on pan for 5 minutes, then transfer to rack.
4. Tips & Variations
- Add a pinch of cardamom or cinnamon for warmth.
- Dip half of each cookie in white chocolate.
- Use orange zest or a splash of almond extract for flavor variations.
- Shape into squares or press with a cookie stamp for extra flair.
5. Troubleshooting FAQ
Why is my dough too crumbly?
It’s normal—just press it together firmly to shape the log.
Can I use fresh apricots?
Stick with dried for best texture and sliceability.
Why are my cookies spreading?
Make sure dough is chilled and your oven is fully preheated.
Can I use salted pistachios?
Yes—just reduce added salt in the dough slightly.
6. Serving Suggestions
- Serve with hot tea, iced coffee, or rosé.
- Pair with a fruit and cheese board.
- Gift in a tin with parchment layers for a charming summer treat.
7. Storage and Make-Ahead Instructions
Freezer Instructions: Freeze sliced cookies or whole log; bake from frozen, adding 1–2 minutes to cook time.
Storage: Store in airtight container at room temp for up to 1 week.
Reheating: Not needed—serve at room temp.
Make-Ahead Tips: Dough log can be refrigerated for 3 days or frozen for 2 months.
Leave a Reply