Try one of our shaped icebox cookie variations: Almond-Cherry Coins Almond and Candied Orange Zest Bars White Chocolate, Hazelnut, and Cherry Triangles Papaya, Macadamia, and Coconut Triangles Cranberry-Orange Coins Chocolate, Walnut, and Cranberry Coins Candied-Fruit Squares Almond and Ginger Bars
- Yield: Makes about 10 dozen
Source: Martha Stewart Living, December 2010
- Basic Vanilla Cookie Dough
- 3/4 cup chopped dried apricots
- 3/4 cup pistachios
Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.