Apricot and pistachio cookies

These apricot and pistachio cookies combine the natural sweetness of dried apricots with the nutty crunch of pistachios, resulting in a delightful treat that's both tasty and nutritious. The addition of chia seeds, oats, and sunflower seeds add extra fiber and crunch, making these cookies a guilt-free indulgence.

Instructions:

Tips:

- Ensure your butter is at room temperature for easier mixing with other ingredients.

- Chop the dried apricots and pistachios into small pieces for even distribution in the dough.

- Do not overmix the dough once the flour has been added to avoid tough cookies.

- For an extra layer of flavor, lightly toast the pistachio nuts before adding them to the dough.

- Use a cookie scoop to ensure evenly sized cookies that bake uniformly.

- Bake the cookies on a parchment-lined baking sheet for easy cleanup and to prevent sticking.

- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these apricot and pistachio cookies with a glass of milk or a cup of tea for a perfect snack. They are not only delicious but also packed with nutrients that make them a healthier choice for a sweet treat. Happy baking!