Pistachio and Dried Apricot Freezer Butter Cookies

Having a few logs of cookie dough in the freezer, always makes it easier to have freshly baked cookies in no time. The additions I’ve chosen to add to the basic butter dough this time – pistachios and dried apricot – added wonderful flavors, bright color and different textures to the cookies. Adding a bit of pure almond extract, cardamom powder and vanilla, contributed a pleasant aroma to the cookies as well. The dough logs were rolled in pearl sugar, which added another layer of sweetness to the cookies, along with its unique crispiness and lovely bright white color.
These tasty buttery cookies are perfect for serving anytime on the day, with hot or cold beverages. Try them and enjoy.

Notes:
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.
* Click HERE for more freezer butter cookies recipes.

Makes: about 70 cookies
Prep time: 30 minutes
Freezing time: 4 hours minimum, preferably overnight
Baking time: 15-17 minutes

Ingredients:
1 Tbs cornstarch
1/3 cup roughly chopped dried apricots
1/3 cup roughly chopped raw pistachios
1 stick (115 grams) butter, soft
1 cup sugar
¼ tsp salt
1 L egg
1 tsp vanilla
A few drops pure bitter almonds extract
¼ tsp cardamom powder (optional)
1¾ cups flour
1-2 Tbs milk, only if needed
½ cup peal sugar (see notes)

1. In a small bowl, mix the cornstarch with the dried apricots and pistachios. Set aside.
2. In a large bowl, whisk together the butter, sugar and salt. Add the egg and whisk to incorporate. Add the vanilla, almond extract and cardamom, and mix.
3. Add the flour, mix and add the dried apricots and pistachios. Knead briefly, to form a ball of dough. (If the dough is too dry, add the milk).
4. Cut the dough into 3 portions and roll each portion into a log, about 1.6” (4 cm) thick, and about 11” (28cm) long. Roll each log in the pearl sugar.
5. Wrap each log in wax paper and place on a tray. Place in the freezer for 4 hours minimum, preferably overnight. (Once frozen, the logs can be kept in freezer bags in the freezer, for up to two months.)
6. To bake: preheat the oven to 355F (180C). Line a baking pan with baking paper. Place the dough logs on a cutting board and cut, with a sharp, heavy knife, into thin slices, about 0.2” (0.5 cm).
7. Bake, from frozen, for about 15-17 minutes, until the cookies are lightly golden at the bottom and sides. Let cool in the pan for 2-3 minutes, before transferring to a rack to cool completely.