Cookie Jar #11: Apricot Shortbread

A simple shortbread with delicious apricots, almonds & lemon! 

- Recipe -

• 1 cup butter, softened 
• 3/4 cup sugar 
• 2 tbsp. milk 
• 1 tsp. vanilla 
• 2 -1/2 cups all-purpose flour 
• 1/2 tsp. salt 
• 3/4 cup finely chopped dried  apricots
• 1/2 cup finely chopped sliced almonds
• 1 tsp lemon zest 

 1. In mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. 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. 

 2. Turn dough out onto 2 pieces of plastic wrap, dividing into 2 equal pieces. Shape each piece into a log, about 2 inches in diameter. Wrap logs in the plastic wrap and refrigerate until firm, about 2 hours. 

 3. Preheat oven to 375 degrees. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices on parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 minutes. Remove from oven, and transfer cookies to a wire rack to cool completely. 

Makes about 3 dozen cookies.

Apricot Shortbread pdf