Saw these being made by John Baricelli for Martha Stewart a few years ago . They are such a delicious treat , especially with a good cup of hot tea or coffee . I love that they are eggless , but , especially ,that once the dough is prepared it can be rolled into logs up to 4 days prior to baking and sliced just before , or frozen , in logs , up to 3 months . The best tool for keeping the round ,log shape are paper towel toll inserts . I simply cut them down the length and place the log of dough in , it makes quick work of clean up , something I love !
Photograph by Rahul Mahtani
1 cup ( 2 sticks ) unsalted butter at room temperature
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all purpose flour (spooned and leveled ) plus more for rolling
1/2 cup dried chopped apricots
1/2 cup finely chopped pistachios
Makes 2 logs of dough
Martha Stewart
With an electric mixer , beat butter , sugar , vanilla , and salt until smooth . with mixer on low speed , add flour , mixing just until a dough forms . Stir in apricots and pistachios .
Divide dough in half ;place each half on a piece of floured waxed or parchment paper . With floured hands , gently roll each into a 1 1/2 inch diameter log . Dividing evenly. Wrap logs tightly in the paper , and refridgerate till firm 1 to 1 1/2 hours.
Preheat oven to 350*F. Unwrap logs ; with a serrated knife , slice dough 3/8 inch thick ( if dough crumbles , leave at room temperature 5 to 10 minutes ) arrange slices about 1 inch apart , on baking sheets .
Bake until lightly golden around the edges , 15 to 20 minutes . Cool on baking sheets 1 to 2 minutes ; transfer to a wire rack to cool completely .
Filed under: Desert, Dessert, Eggless, Vegetarian Tagged: | eggless dessert, eggless fruit and nut cookies, Icebox eggless apricot pistachio cookies, John Barricelli, Martha Stewart
