Apricot Almond Shortbread Cookies
These delightful cookies blend the sweet and tangy flavor of dried apricots with the rich nuttiness of almonds, creating a buttery and crumbly treat perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the salt content. If using salted butter, reduce the added salt.
- 1/2 cup powdered sugar This adds sweetness and helps create a delicate texture.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Substitute with gluten-free baking flour for a gluten-free option.
- 1/2 teaspoon salt
- 1/2 cup dried apricots, chopped Feel free to substitute with other dried fruits such as cranberries or cherries.
- 1/4 cup almond meal This is finely ground almonds; substitute with finely chopped blanched almonds for texture.
- 1/4 cup sliced almonds
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, use an electric mixer or whisk to cream the softened butter and powdered sugar together until the mixture is light and fluffy.
- Add the vanilla extract to the butter mixture and beat until well incorporated.
- Gradually sift in the all-purpose flour and salt, combining until everything is just blended.
- Gently fold in the chopped dried apricots, almond meal, and sliced almonds until evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each into a log about 1.5 inches (4 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least one hour to firm up.
Baking
- Once chilled, slice each log into 1/2 inch (1.3 cm) thick rounds. Place the slices on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be decorated with a drizzle of melted chocolate or sprinkled with additional sliced almonds before baking. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.