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Recipe Summary

prep:
25 mins
bake:
18 mins
cool:
10 mins
total:
53 mins
Servings:
24
Yield:
24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a medium mixing bowl beat butter, cream cheese, and granulated sugar with an electric mixer on medium speed until smooth. Add flour and orange peel, beating on low speed just until combined.

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  • For filling, in a small bowl combine egg, powdered sugar, 1/3 cup of the pistachios, and the dried apricots.

  • Press a scant 1 tablespoon of the dough onto the bottoms and up the sides of each of the 24 ungreased 1-3/4-inch muffin cups. Spoon filling into pastry-lined cups, filling each about three-fourths full. Top with the remaining pistachios.

  • Bake for 18 to 20 minutes or until pastry is golden and filling is puffed and set. Cool in muffin cups on a wire rack for 10 minutes. Remove cookies from muffin cups. Cool completely on wire rack.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

108 calories; fat 6g; cholesterol 22mg; saturated fat 3g; carbohydrates 11g; mono fat 2g; poly fat 1g; trans fatty acid 0g; insoluble fiber 0g; sugars 7g; protein 2g; vitamin a 200.8IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 12.5mcg; vitamin b12 0mcg; sodium 60mg; potassium 47mg; calcium 10mg; iron 0.4mg.
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