Reviews (1)
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25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
Martha Stewart Member
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.
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Apricot Shortbread
Recipe Summary
Yield: Makes about 2 1/2 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) 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
Gallery
Apricot Shortbread
Recipe Summary
Yield: Makes about 2 1/2 dozen
Gallery
Apricot Shortbread
Apricot Shortbread
Apricot Shortbread
Recipe Summary
Yield: Makes about 2 1/2 dozen
Recipe Summary
Yield: Makes about 2 1/2 dozen
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) 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
Directions
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.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
Martha Stewart Member
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.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
Add Rating & Review
25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
25 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
6
1 star values:
2
- 5 star values:
- 8
- 4 star values:
- 5
- 3 star values:
- 4
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
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.
Martha Stewart Member
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.
Rating: 5 stars
All Reviews for Apricot Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apricot Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
