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Soft and rich with the sunny flavor of dried apricots and the subtle crunch of almonds, these shortbread cookies strike a perfect balance between buttery comfort and bright elegance. Whether you need a holiday tray addition or just want a treat with afternoon tea, this recipe never fails to bring a little joy to the table.
The first time I baked these cookies I was looking for a way to use up extra dried apricots from a cheese board and fell in love with how easily the dough came together. My neighbor now asks for a batch every spring when it is porch coffee season.
Ingredients
- All purpose flour: This creates classic shortbread structure and holds the dough together Choose a quality brand with a fine texture for a smooth crumb
- Almond flour: Brings a mild nuttiness and added tenderness Look for almond flour without skins for the most delicate results If you run out you can swap in more all purpose flour
- Powdered sugar: This gives the cookies a soft almost melt away bite Use pure sugar without cornstarch for the cleanest flavor
- Salt: Balances all the sweetness and brings out flavors in the fruit and nuts A fine sea salt works best in baking
- Unsalted butter: Cold butter is essential for tender crumb Use a good quality high fat butter for extra flavor
- Water: Helps the dough come together without making it sticky or tough
- Dried apricots: Their tart sweet flavor is the star Chop them so you get bites in every cookie Look for soft plump dried fruit for the best texture
- Almonds: A classic partner to apricot gently roasted almonds give crunch and extra aroma Choose unsalted nuts and chop them so they are not too big in the dough
Step by Step Instructions
- Mix Dry Ingredients:
- Pulse all purpose flour almond flour powdered sugar and salt a few times in a food processor until combined This ensures even texture and good distribution of flavors
- Cut in Butter:
- Scatter cold butter chunks over the flour mixture along with the water Pulse until the dough just starts coming together and looks crumbly but sticks when squeezed If still dry add a teaspoon more water at a time
- Add Apricots and Almonds:
- Dump in the chopped dried apricots and almonds Pulse two or three times just until they are distributed through the dough You want to avoid breaking the nuts and fruit up too much
- Shape and Chill Dough:
- Turn the crumbly dough out onto a parchment sheet or piece of plastic wrap Press it together into a firm log about two inches in diameter and twelve inches long Roll it up using the paper to help form an even log Twist the ends and chill in the fridge for at least thirty minutes
- Slice Cookies:
- Once firm unwrap the dough and slice into half inch thick rounds using a serrated knife If the cookies crack or crumble just press them back together
- Bake Cookies:
- Arrange the cookies an inch apart on a lined baking sheet Bake at three hundred twenty five degrees Fahrenheit for about twenty minutes or until the bottom edges are just golden brown
- Cool and Enjoy:
- Let the cookies cool on a wire rack This helps them set up and keeps the texture tender
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I have a special love for apricots in baking because their tartness keeps sweet treats like these from ever becoming too rich. My daughter calls these sunshine cookies and always sneaks extra apricots into her share of the dough.
Storage Tips
Store the baked cookies in an airtight container at room temperature for up to five days If you want to keep them longer they freeze perfectly for up to three months Just let them thaw at room temperature before serving
The dough log can be wrapped tightly and refrigerated for up to five days or frozen for three months making it easy to bake off a fresh batch whenever you need a homemade treat
Ingredient Substitutions
You can replace almond flour with all purpose flour for a more traditional crumb For more crunch use granulated sugar instead of powdered sugar and chop any dried fruit and nut that you love Instead of apricots try dried cherries or cranberries instead
Serving Suggestions
These cookies are lovely with tea or a light roast coffee Try them as part of a holiday cookie platter or crumble them over a bowl of ice cream for a simple dessert You can drizzle cooled cookies with melted white chocolate or add a pinch of cardamom to the dough for something extra special
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Cultural Note
Shortbread hails from Scotland where recipes often call for only flour sugar and butter This version brings in familiar California flavors with almonds and dried apricots for a delicious regional spin Shortbread cookies are beloved for their simplicity and ability to showcase high quality ingredients
Frequently Asked Questions
- → How do I achieve tender shortbread texture?
Use cold butter and avoid overmixing the dough. Chilling before baking ensures a delicate, crumbly bite.
- → Can I substitute fresh apricots for dried?
Dried apricots are recommended as fresh fruit adds excess moisture, which can affect texture and baking time.
- → Can I prepare the dough ahead of time?
Absolutely! Shape dough and chill for up to 2 days, or freeze for longer storage, slicing and baking when ready.
- → What is the best way to slice the dough?
Use a sharp serrated knife and slice while the dough is cold to prevent crumbling and ensure even pieces.
- → How should the cookies be stored?
Once cooled, keep cookies in an airtight container at room temperature for up to a week, or freeze for 3 months.
- → How do I create more crunch in the cookies?
Swap powdered sugar for granulated sugar to achieve a crispier, crunchier result.