Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, baking soda, and salt; beat at medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour, cocoa powder, and dried apricots. Divide dough in half.
Recipe
Description
Chocolate, apricot, and pistachios make for a delicious gluten-free Holiday cookie.
Servings and Ingredients
Ingredients
Serves 36
Quantity | Ingredient | Add |
---|---|---|
½ c. Hy-Vee shortening | ||
½ c. Hy-Vee unsalted butter | ||
1 c. Hy-Vee brown sugar, packed | ||
½ tsp. Hy-Vee baking soda | ||
¼ tsp. Hy-Vee salt | ||
1 Hy-Vee large egg | ||
1 tsp. Hy-Vee vanilla extract | ||
2 c. all-purpose gluten-free flour | ||
½ c. Hy-Vee cocoa powder | ||
¾ c. Hy-Vee dried apricots, finely chopped | ||
⅔ c. pistachios, shelled and chopped |
Things To Grab
- Large mixing bowl
- Electric mixer
- Wax paper
- Plastic wrap
- Cookie sheet
- Wire cooling rack
Directions
Shape each dough portion into a 10-inch log on wax paper. Roll in chopped pistachios. Lift and smooth the wax paper to shape logs. Wrap each log in plastic wrap. Refrigerate about 4 hours or until firm enough to slice.
Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire cooling rack.
Nutrition facts
Servings
120 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 40mg
- Total Carbohydrates: 14g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%