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Apricot Shortbread

Apricot Shortbread

Holiday Baking 2002, Special Issue Holiday 2002 http://www.marthastewart.com/316307/apricot-shortbread
4.8
Rated
96100(6)6
  • Yield Makes about 2 1/2 dozen

Ingredients

    • 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

Directions

  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.

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