Description
Tender crumbed shortbread cookies studded with small apricot pieces
Ingredients
Scale
- 1 cup (2 sticks, 226 grams) unsalted butter, room temperature
- 3/4 cup (180 mL) sifted confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups (475 mL) sifted all-purpose flour, plus more for parchment
- 1/2 teaspoon salt
- 1/2 cup (120 mL) finely chopped dried apricots
Instructions
- Preheat oven to 325 degrees, with rack in center.
- Line a baking sheet with parchment paper.
- Place butter, confectioners’ sugar, vanilla, flour, and salt in large mixing bowl.
- Stir well with a wooden spoon until mixture is combined but not too creamy.
- Stir in dried apricots.
- Turn out dough onto a piece of plastic wrap and mold into a log, 2″ in diameter.
- Refrigerate 1 hour.
- Slice cookies to 1/4″ thickness and bake 13-15 minutes or until done, allowing cookies to cool before enjoying.
- Prep Time: 1 min
- Cook Time: 15 mins