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.