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Name: Apricot Pine Nut Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1 1/2 cups unsalted butter — (3 sticks) room temperature; 3/4 cup packed powdered sugar; 1/2 teaspoon lemon zest; 1/4 cup honey — plus 2-3 tablespoons extra for brushing co; 1 cup finely diced dried apricots; 1/2 cup pine nuts; turbinado sugar

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INGREDIENTS

3 3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups unsalted butter — (3 sticks) room temperature
3/4 cup packed powdered sugar
1/2 teaspoon lemon zest
1/4 cup honey — plus 2-3 tablespoons extra for brushing co
1 cup finely diced dried apricots
1/2 cup pine nuts
turbinado sugar

INSTRUCTIONS

Add flour mixture gradually and continue to mix until just combined. Add diced apricots and pine nuts and mix until evenly incorporated. Do not over mix. Move dough onto a large sheet of wax or parchment paper and shape into a long, skinny log (about 2 inches in diameter). Roll up in the parchment or wax paper and freeze dough overnight.

When you’re ready to bake the cookies, preheat oven to 350 degrees Fahrenheit. Take dough out of the freezer and cut slices off that are about 1/4-inch thick. Place on parchment or Silpat-lined baking sheets. Heat 2-3 tablespoons of honey in microwave for 10-15 seconds. Brush over cookies and immediately sprinkle with turbinado sugar. Bake for 10-12 minutes or until just golden brown. Let cool about 5 minutes on baking sheets before removing to a cooling rack. Store in an airtight container.

NOTES

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Apricot Pine Nut Shortbread Cookies

3 3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups unsalted butter — (3 sticks) room temperature
3/4 cup packed powdered sugar
1/2 teaspoon lemon zest
1/4 cup honey — plus 2-3 tablespoons extra for brushing co
1 cup finely diced dried apricots
1/2 cup pine nuts
 turbinado sugar

In a medium sized bowl, combine flour, salt and baking powder. Set aside. In the bowl of a stand mixer, beat together butter and sugar for about 3 minutes or until light in color and fluffy. Add 1/4 cup honey and lemon zest and beat until just combined. Scrape sides of bowl as necessary.
Add flour mixture gradually and continue to mix until just combined. Add diced apricots and pine nuts and mix until evenly incorporated. Do not over mix. Move dough onto a large sheet of wax or parchment paper and shape into a long, skinny log (about 2 inches in diameter). Roll up in the parchment or wax paper and freeze dough overnight.
When you’re ready to bake the cookies, preheat oven to 350 degrees Fahrenheit. Take dough out of the freezer and cut slices off that are about 1/4-inch thick. Place on parchment or Silpat-lined baking sheets. Heat 2-3 tablespoons of honey in microwave for 10-15 seconds. Brush over cookies and immediately sprinkle with turbinado sugar. Bake for 10-12 minutes or until just golden brown. Let cool about 5 minutes on baking sheets before removing to a cooling rack. Store in an airtight container.

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Nutrition

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Serving Size: 1 (629g)
Recipe Makes: 1

Calories: 2217
Calories from Fat: 545 (25%)

Amt Per Serving		% DV

	Total Fat 60.5g	81 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 29.7g
Cholesterol 0.8mg		0 %
Sodium 5976.3mg		206 %
Potassium 1101.3mg		29 %
Total Carbohydrate 359.7g		106 %
	Dietary Fiber 15.8g	63 %
	Sugars, other 343.9g
Protein 58.2g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2217

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