New This Month

Apricot Shortbread

  • Yield: Makes about 2 1/2 dozen

Source: Holiday Baking 2002, Special Issue Holiday 2002


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour, plus more for parchment
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped dried apricots


  1. 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 pat to flatten into a disk. Place in refrigerator 1 hour.

  2. Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.

Reviews Add a comment

  • epicsnerd
    27 JUL, 2011
    Easy and delicious. You need to cut the apricots quite finely. Don't overbake, they become quite tough and flavourless. I have those wrinkly aluminum cookie sheets and I don't line with parchment and they turn out fine.