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Apricot Shortbread: Cookie Jar

The.Cookie.Jar's picture
A simple shortbread with delicious apricots, almonds & lemon!
Ingredients
  Softened butter 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Milk 2 Tablespoon
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Dried apricots 3⁄4 Cup (12 tbs), finely chopped
  Sliced almonds 1⁄2 Cup (8 tbs)
  Lemon zest 1 Teaspoon
Directions

MAKING:
1. In a mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
2. To the mixer add milk, vanilla & lemon zest. Beat until just combined. With mixer on low, gradually add flour, salt, apricots, and almonds; continue beating until fully combined.
3. Turn dough out onto 2 pieces of plastic wrap, dividing into 2 equal pieces.
4. Shape each piece into a log, about 2 inches in diameter. Wrap the logs in the plastic wrap and refrigerate until firm, about 2 hours.
5. Preheat oven to 375 degrees.
6. Using a sharp knife, cut dough into 1/4-inch-thick slices.
7. Place slices on parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 minutes.
8. Remove from oven, and transfer cookies to a wire rack to cool completely.

SERVING:
9. Serve with your favorite choice of beverages.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Apricot
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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