Chocolate, apricot, and pistachios make for a delicious gluten-free Holiday cookie.

Chocolate-Apricot Pistachio Cookies

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. 

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. 