APRICOT SHORTBREAD
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 6
Steps:
- 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.
- 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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Daniel Anthony
[email protected]I made this apricot shortbread for my family and they all loved it. It's a great recipe for a special occasion.
fazeel ahmed
[email protected]This is the best apricot shortbread recipe I've ever tried! The crust is so flaky and the filling is so creamy. I will definitely be making this again.
Nasre Mohammed
[email protected]I've made this apricot shortbread several times and it always turns out perfect. It's a great recipe for any occasion.
Disebo Manketsi
[email protected]This apricot shortbread is a great way to use up leftover apricots. It's also a great recipe for beginners.
Ian Scheuerle
[email protected]The apricot shortbread was delicious! I would definitely recommend this recipe.
Crystalann
[email protected]The apricot shortbread was a bit dry. I think I would add more butter to the crust next time.
Edis Selimović
[email protected]This apricot shortbread is a bit too sweet for my taste. I would recommend using less sugar in the filling.
Pinki Gupta
[email protected]I made this apricot shortbread for my family and they all loved it. It's a great recipe for a special occasion.
Juliana Taylor
[email protected]This is the best apricot shortbread recipe I've ever tried! The crust is so flaky and the filling is so creamy.
Meryam Yassa
[email protected]I've made this apricot shortbread several times and it always turns out perfect. It's a great recipe for beginners.
Esther T. Gift-Ibikiri
[email protected]This apricot shortbread is a great way to use up leftover apricots.
Daniel McGarrigle
[email protected]I'm not a huge fan of apricots, but I really enjoyed this shortbread. The apricots added a nice touch of sweetness without being overpowering.
Adelynn Weimer
[email protected]This is my new favorite shortbread recipe! It's so easy to make and the results are amazing.
Sandip Khadka
[email protected]I made this apricot shortbread for a party and it was a huge hit! Everyone loved the combination of flavors.
Brandon Symonds
[email protected]This apricot shortbread is the perfect balance of sweet and tart. The shortbread crust is buttery and crumbly, while the apricot filling is tangy and flavorful.