APRICOT-PISTACHIO TRIANGLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Apricot-Pistachio Triangles image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Basic Vanilla Cookie Dough
3/4 cup chopped dried apricots
3/4 cup pistachios

Steps:

  • Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

There are no comments yet!