Apricot Shortbread Cookies

By GadgetGirl

The shortbread cookies are studded with bright orange apricots and awesomely light. They're great with a little tea or coffee on the side.

Ingredients

• 1 cup 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

Preparation

Step 1

Preheat oven to 325°F, 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 mold into a log, 2 inches in diameter. Refrigerate 1 hour.

Slice cookies to 1/4-inch thickness and bake 13 to 15 minutes or until done, allowing cookies to cool before enjoying.