Apricot and Nut Shortbreads

Directions

1. Place the shelled pistachios in the zipper bag and pound til pulverized - set aside
2. Chop the pecans and apricots and set aside (Size of the chop is pretty much up to you. It just depends on how big a chunk you want to bite into)
3. In mixing bowl, cream butter, salt, Confectioners and the 1/2 cup of regular sugar
4. Sift the flour and cornstarch together and gradually add to the batter - mix to combine
5. Add the nutmeg and cinnamon and mix to combine
6. Remove bowl from the stand and fold in the nuts and apricots
7. Turn the dough out onto a sheet of cling wrap and form into a 2" log
8. Wrap and chill for 30 minutes
9. Preheat Oven to 325
10. Place the remaining sugar into a small bowl
11. Slice cookies 1/4 inch thick and roll into a ball
12. Coat the balls in sugar and place on a parchment lined baking sheet.
13. With your thumb, press down lightly on each ball to form a thumb imprint in the center
14. Bake at 325 degrees for 15-18 minutes.
15. Remove the sheets from the oven and leave on the pan for 1 minute
16. Transfer to a cooling rack and cool completely