Apricot Shortbread Cookies - Honest Cooking by Kalle Bergman

Name: Apricot Shortbread Cookies - Honest Cooking by Kalle Bergman
Ingredients: 1 cup unsalted butter, room temperature (2 sticks, 226g); ¾ cup sifted confectioners’ sugar (180 mL); 1 teaspoon pure vanilla extract; 2 cups sifted all-purpose flour (475 mL), plus extra for parchment; ½ teaspoon salt; ½ cup finely chopped dried apricots (120 mL)

"These easy to make crumbed shortbread cookies are tender, studded with small apricot pieces, and they taste incredible...."

INGREDIENTS

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1 cup unsalted butter, room temperature (2 sticks, 226g)

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¾ cup sifted confectioners’ sugar (180 mL)

•

1 teaspoon pure vanilla extract

•

2 cups sifted all-purpose flour (475 mL), plus extra for parchment

•

½ teaspoon salt

•

½ cup finely chopped dried apricots (120 mL)

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