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Apricot-Pistachio Shortbread

  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 25

Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts. ...MORE+ LESS-

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

Steps

Hide Images
  • 1
    In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
  • 2
    Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
  • 3
    Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
140
% Daily Value
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
88mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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