Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (1)

25 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
07/27/2011
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.