• Preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.
• In a mixing bowl, beat together the sugar and butter until light and fluffy.
• Add the eggs, almond extract, and salt. Beat into the butter mixture.
• Add the flour and baking soda. Beat until just incorporated. Do not over-mix.
• Fold in the apricots and pistachios.
• Use a cookie scoop, about 1 1/2 tablespoons in size, to scoop the cookie dough into even portions. Roll into balls and place the balls on the prepared baking sheet leaving 2 inches of space between each ball.
• Bake for 15 minutes. Remove from oven and immediately transfer to a wire cooling rack to completely cool.

For the Optional Glaze:

• The glaze you see in the photographs is completely optional. If you choose to implement the glaze, measure the confectioner's sugar into a bowl along with the milk and whisk to combine until smooth. You can add more or less milk to get the desired consistency. Drizzle the glaze over the completely cooled cookies and allow the glaze to firm and harden before packing the cookies into a cookie jar or food-safe container.