Description
Delicious apricot shortbread cookies with a buttery flavor, perfect for tea time or as a sweet treat.
Ingredients
Scale
- 1 and 3/4 cups (227 grams) all-purpose flour
- 1/21/2 teaspoon kosher salt
- 12 tablespoons (169 grams) salted butter, room temperature
- 10 tablespoons (125 grams) dark brown sugar
- 21/2 teaspoons pure vanilla extract
- 1/21/2 teaspoon pure almond extract
- 3/4 cup (94 grams) chopped salted roasted pistachios
- 3/4 cup (116 grams) chopped dried apricots
- 1 pinch cinnamon (optional)
- 1 pinch nutmeg (optional)
Instructions
- Scoop & Roll Dough: Start by scooping the dough into tablespoon-sized balls. The dough should feel soft but not sticky. This phase ensures uniformity, giving you cookies that bake evenly. Roll each scoop between your palms until smooth before placing them on a parchment-lined baking sheet. If the dough is too sticky, lightly flour your hands.
- Chill the Cookies: After rolling, pop the baking sheet into the fridge for about 30 minutes. This helps the cookies hold their shape during baking, reducing the chance they will spread.
- Bake & Watch Closely: Bake the cookies at 350 degrees F for about 15 minutes. You will know they are ready when they look slightly golden around the edges. Be cautious not to overbake them, as they will harden once cooled. Pull them out just when you start to see a little color for that soft interior.
- Cool on Rack: Once you take them out, let the cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them firm up without crumbling apart.
- Enjoy with Apricot Jam: Once they are completely cool, feel free to spread a thin layer of apricot jam on top for a lovely fruity touch that complements the buttery flavor.
Notes
- Storage Tips: Store in an airtight container; keeps up to 1 week in the refrigerator and 2 months in the freezer.
- Expert Tips: Measure flour accurately by whisking to aerate.
- Use a sharp knife for even slicing.
- Chilling the dough for at least 30 minutes can prevent cookies from spreading too much during baking.
- Ensure butter is softened properly and mixed well with sugars to avoid crumbly cookies.
- Slice cookies to uniform thickness to ensure even baking.
- Reheating Instructions: For best texture, reheat cookies in a preheated oven at 350 degrees F for about 5 minutes.
- Serving Suggestions: Pair with a hot cup of tea or coffee. Serve on a dessert platter with other cookies and sweets. Enjoy as a snack with fruit or cheese.
- Recipe Variations: Replace apricots with dried cherries or cranberries. Use almond or hazelnut flour for a different nutty flavor.
- Ingredient Notes: For a change in flavor, consider adding a pinch of cinnamon or nutmeg to the dough for warmth without overpowering the apricots. Choose fresh, high-quality dried apricots for the best flavor. If using gluten-free flour, ensure it is a blend suitable for baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 71
- Sugar: 5g
- Sodium: 67mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg