Description
Tender, crumbly shortbread cookies studded with sweet apricots. Perfect with afternoon tea or a glass of milk.
Ingredients
Units
- 1 cups (237 ml) unsalted butter
- 0.75 cups (180 ml) sifted confectioners sugar
- 1 tsp pure vanilla extract
- 2 cups (475 ml) sifted all-purpose flour
- 0.5 tsp salt
- 0.5 cups (120 ml) finely chopped dried apricots
Instructions
- 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.
- 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.
- 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.
- Once chilled, remove the dough from the refrigerator. Unwrap the dough and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- 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.
Notes
- For a richer flavor, use brown butter instead of regular unsalted butter.
- If you don’t have confectioners’ sugar, you can pulse granulated sugar in a food processor until fine.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Chilling Time: 60 min
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10
- Sodium: 20
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0g
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 10