Shortbread Cookies with Dried Apricots
by Editorial Staff
Very delicate and crumbly shortbread cookies with dried apricots that melt in your mouth. The way in which such cookies are formed is also interesting. Without much effort, without rolling out the dough and using molds, you can easily and quickly get delicious cookies of the same size. Everything is simple and delicious!
Ingredients
- Butter – 200 g
- Dried apricots – 150 g
- Powdered sugar – 80 g
- Flour – 280 g (2 cups with a capacity of 200 ml + 1 tablespoon)
- Salt – 1 pinch
Directions
- Wash dried apricots with hot water and cut into small cubes.
- In a bowl, combine butter, powdered sugar and 1 pinch of salt.
- Beat with a mixer for 1-2 minutes, until smooth.
- Add flour.
- Mix the flour and butter with a spoon.
- Add dried apricots.
- We knead the dough. The dough is soft, pasty, slightly sticky.
- We roll the dough into a thin roller with a diameter of 5-6 cm.
- We transfer the roller to cling film, wrap it, press it on four sides, giving it the shape of a bar, and send it to the freezer for 30 minutes.
At the end of this stage, preheat the oven to 200 degrees.
Cover the baking sheet with parchment. - We take the dough out of the refrigerator and cut it into pieces 1.5 cm wide with a knife (with sawing movements, without pressing hard).
- We put cookies on a baking sheet, keeping a small distance between them.
- We bake cookies for about 15 minutes. When the edges are slightly gilded, remove the cookies from the oven.
Shortbread cookies with dried apricots are ready. Enjoy your tea!
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