White Chocolate Dipped Pistachio + Apricot Cookies


One of the easiest homemade gifts to give at the holidays is something baked from scratch. Whether it be an old family recipe, a personal favorite, or just a simple batch of cookies, putting the extra effort into a gift goes a long way to show you care. I pulled this recipe from one of my favorite books, TrEATs, by April Carter, and haven’t been able to stop eating them! They are easy to make, and a nice festive option to wrap up and give out as gifts this holiday season.


1 stick unsalted butter

1 c caster sugar

1 large egg

2 tsp vanilla extract

1/2 tsp salt

3/4 tsp baking powder

3 3/5 c flour

5 g dried apricots, roughly chopped

5 g pistachios, roughly chopped, plus extra for topping

7 oz white chocolate


Preheat oven to 340 degrees F. Line two baking sheets with parchment paper. Beat together butter and sugar until light and fluffy. Add in egg, mix well, then add vanilla, and mix until well combined.

Add in half of the flour mix and combine well, then stir in apricots and pistachios. Add second half of flour mixture, beat until just combined.

Remove dough from bowl, and knead slightly. On a floured surface, roll out dough to 1/4″ thick. Using a circle cutter, cut out cookies. Place on baking sheets, and place in freezer for about 10 minutes prior to baking.

Bake for 8-10 minutes, and let cool completely.

Meanwhile, melt white chocolate in a double boiler. Immediately dip cookies into melted chocolate, and sprinkle with pistachios. Can be stored in an airtight container for up to two weeks.

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