12 Days of Cookies Day 11 Pistachio-Apricot & Black Forest

Written on December 24, 2013 at 9:00 am , by

Don’t ask us why, but we love munching on dried fruit and chocolate during the holiday season. So we’ve made two cookie recipes that incorporate both of those ingredients in two totally different ways. Happy Christmas Eve!

Pistachio-Apricot Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

3/4 cup chopped pistachios

3/4 cup dried apricots

melted white chocolate

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the pistachios and apricots.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks and drizzle with melted white chocolate; Let set.

 

Black Forest Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

3/4 cup finely chopped dark chocolate

3/4 cup dried cherries

melted dark chocolate

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl, whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated. Mix in the chopped dark chocolate and the cherries.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks. Dip cookies halfway in melted dark chocolate; let set.

Related Links

12 Days of Cookies

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