Apricot shortbread is buttery sweet, chewy and moistThis apricot shortbread is so easy to make and the results are terrific. Imagine a sweet, rich moist and chewy cookie with just six simple ingredients. I must confess that the inspiration for this treat came from a bearclaw pastry that I had at a local coffeeshop earlier in the day. Hey, sugar and caffeine are my drugs of choice - don't knock it until you've tried it ok? Ingredients * 1 cup butter * 3/4 cup sugar * 2/3 cup dried apricots * 2 1/3 cups flour * 1 tsp vanilla extract * 1 tsp salt
In your mixer, cream together the butter, sugar, salt and vanilla. After chopping the apricot into raisin-sized pieces, mix the flour and fruit together and add to the mixing bowl. Bring it all together, adding a few tablespoons of spring water if needed. Put the dough into a baking pan, cake pan, whatever you have that will accomodate the 3/8 inck thick dough. Last step, dust the top with sugar. apricot shortbread and more recipes at Amazon books Bake at 300 degrees for 35 to 40 minutes, until golden brown at the edges. Remove from heat and cut pieces (leave them in place in pan to cool) After several minutes, move the cookies to a wire rack so they can firm up. You can enjoy these with tea or just as they are - rich, moist, sweet and buttery.
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