Apricot Shortbread Cookies

These cookies came out softer instead of hard and crisp like typical shortbread, probably due to the moisture in the preserved apricots. I had to use a lot more flour for dusting to roll these out. Since the dough is going to go into the refrigerator after mixing, it's better to use chilled butter than room temperature butter.

apricot shortbread cookies, a perfect complement to tea

Ingredients

2 c all purpose flour
1 c (2 sticks) unsalted butter
3/4 c powdered sugar
1/2 c dried apricots, finely chopped
1 tsp vanilla extract
1/2 tsp kosher salt

Directions

1. In a food processor, combine flour, sugar, and salt. Pulse briefly until combined. Add butter by the tablespoon and pulse into the flour mixture until coarse crumbs form. Add vanilla extract and pulse to combine.

2. Take dough out and put it into a re-sealable container. Let dough chill in the refrigerator for an hour, or until firm.

Preheat oven to 325 degrees F.

3. Lightly flour a sheet of parchment paper and roll out half the dough until it is 1/4" thick. Cut into shapes. Prick each shape with the tines of a fork.

These cookies will not expand much, so laying out the cookies half an inch apart will suffice.

4. Bake for 10-12 minutes, until the edges are browned and the tops are lightly browned.

5. Let finished cookies cool on a baking rack before eating or storing.