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Apricot Pistachio Cookies

June 22, 2016

Apricot Pistachio Cookies
Paula Nemzek for KCTS 9 Cooks

This summer’s lineup of Britain’s best, including Endeavour, The Tunnel, Inspector Lewis and The Great British Baking Show, calls for tea and biscuits. These subtly ginger-flavored butter cookies are the perfect accompaniment to enjoying the drama — even in the kitchen.

Makes about 2 dozen

1/2 cup unsalted butter, softened
2/3 cup white sugar
1 tablespoon plus 1 teaspoon honey
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt (halve or omit if using salted pistachios.)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger (make sure this spice is fresh for best flavor)
1/2 cup shelled pistachios, roughly chopped
1 cup dried apricots, chopped small

Heat oven to 375 degrees. Line two baking sheets with parchment.

Cream butter with sugar and honey. Beat in egg, vanilla and salt. Mix in flour, baking soda and ginger. Fold in apricots and pistachios, and mix until thoroughly blended.

Use a two-tablespoon cookie scoop, or drop golf-ball-sized spoonfuls of dough onto prepared baking sheets and bake for 11 minutes, or until lightly browned.


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There are 3 comments

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These look really good!
For future recipes, consider putting a space between the 1s in 11/2 cups -- one and one-half looks way easier than 11 half cups . . . .

jliu's picture
Thanks for the tip. 1 1/2 cups is definitely easy read.

Mmmm, I just finished making these, substituted walnuts; only had these with me while I petsit
here in Victoria BC. I wonder if I can double this recipe for future use? Many thanks, love your recipes!