lasso the moon alpaca farm

"Apricot White Chocolate Ice Box Bear Claw Cookies"

Sweet and crunchy cookies, put dough in the freezer and pull out as needed.

2 1/2 cups of sifted all-purpose flour
1 tsp salt
1tsp pure vanilla extract
1/3 cup sliced pistachios (or sub pecans)
1/3 cup sliced white chocolate (or use chips)
3/4 cup granulated sugar
1 cup unsalted butter, room temp
1/4 cup diced dried apricots
1 large egg

In a medium bowl, cream butter and sugar with mixer on med speed. Add egg and vanilla and beat to mix. Add flour and salt and beat on low to mix. Fold in white chocolate chips, diced dried apricots and pistachios (or pecans). Place dough in fridge for an hour to firm. Place dough on clean floured surface and roll this into a long tube. Wrap dough in wax paper and twist ends closed. Freeze overnight. Preheat oven to 350 degrees. let dough stand at room temp for 15 minutes. Slice log into 1/4 inch thick rounds. Place about 1 inch apart on cookie sheet. Bake for 8 - 10 min.

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