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Apricot-Pistachio Layered Icebox Cookies

Try one of our layered icebox-cookie variations: Chocolate-Pecan, Raspberry-Almond

  • Yield: Makes about 12 dozen
Apricot-Pistachio Layered Icebox Cookies

Source: Martha Stewart Living, December 2010

Ingredients

Directions

  1. Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.

  2. Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.

  3. Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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