1. Preheat the Oven:

• Preheat your oven to 325°F (165°C) and place the oven rack in the center position.
• Line a baking sheet with parchment paper and set aside.

2. Mix the Ingredients:

• In a large mixing bowl, combine the room-temperature butter, sifted confectioners’ sugar, and vanilla extract. Stir with a wooden spoon until blended, but avoid over-creaming the butter.
• Gradually add the sifted flour and salt, mixing until combined.
• Stir in the finely chopped dried apricots until evenly distributed throughout the dough.

3. Shape the Dough:

• Turn the dough out onto a piece of plastic wrap. Shape it into a log about 2 inches in diameter.
• Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, allowing it to firm up.

4. Slice the Cookies:

• Once chilled, remove the dough from the refrigerator. Unwrap the dough and slice it into ¼-inch thick rounds.
• Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

5. Bake:

• Bake the cookies in the preheated oven for 13-15 minutes or until the edges are just starting to turn a light golden brown.
• Remove the cookies from the oven and allow them to cool completely on a wire rack before serving.