Pistachio & Apricot Shortbread Thumbprints

INGREDIENTS

• 1 cup unsalted butter at room temperature

• 3/4 cup powdered sugar

• 3/4 tsp salt

• 2 1/4 cups all-purpose flour

• 1 cup roasted and lightly salted pistachios, finely chopped

• 1/2 cup raw turbinado sugar

• 3/4 cup apricot preserves

INSTRUCTIONS

1. In a large food processor, pulse butter, powdered sugar and salt until combined. About 8 seconds

2. Add flour and pulse until a crumbly mixture forms. About 6 seconds.

3. Add pistachios and pulse until incorporated. About 3 seconds.

4. Pour mixture onto a flat surface and form into a large mound.

5. Cut mound in half and form 2 logs. The logs will fall apart if you try to roll them. Just shape with your hands. The diameter of the logs will be the diameter of your cookies (thinner log = more cookies).

6. Wrap logs in plastic wrap and seal ends with a rubber band. Now you can roll the logs and make them smooth and round.

7. Freeze for 30 minutes. And preheat your oven to 350 degrees.

8. Pour turbinado sugar into a baking dish. Roll logs in the sugar and press down to fully coat.

9. Cut sloped ends off of logs. Cut logs into 1/3 inch disks and arrange on parchment lined baking sheets.

10. Bake for 15-18 minutes. If baking 2 sheets at once, rotate half way through baking.

11. Remove from oven. While cookies are still hot, make a small indentation in the middle of the cookie with your thumb, the handle of a wooden spoon or other cylindrical object. Make sure not to press down so much that the cookie breaks apart.

12. Move to a wire cooling rack and let cool completely.

13. While cookies cool, heat apricot preserves over medium-high heat until boiling; stirring frequently. Let boil for 1 minute.

14. Let preserves cool for 2 minutes. Spoon 1/2 tsp of preserves into the indentation in the cookies. Preserves will become tacky as it cools.

15. Store in a single layer so cookies don’t stick together.

Makes 24-30 cookies depending on log diameter.