Apricot Shortbread Cookies
Add a fruity accent to homemade cookies – place a fragrant apricot layer between two sheets of buttery shortcrust dough and bake. Sweetness and tenderness in every crumb.
Ingredients
16 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C (160 °C with convection) or gas mark 4, grease and line a 20 cm square pan with parchment. In a small saucepan combine the dried apricots, apricot jam and 4 tbsp water, simmer over medium heat until the mixture thickens. Then mash the apricots with a fork and let cool.
- 2
In a large bowl, beat the softened butter, sugar and vanilla extract with an electric whisk until light and fluffy. Add the flour and ground rice, first with a spatula then by hand, mixing into a homogeneous dough. Divide it into two portions.
- 3
Using your fingers, spread one portion of the dough over the bottom of the pan, leaving a small border without filling. Spoon the apricot mixture on top, spreading evenly. Roll out the second portion of dough into a 20 cm square and place over the filling. Gently press the edges, then prick the top with a fork. Bake for 25–30 minutes until the edges turn golden. Let the cookie cool in the pan, dust with fine sugar and cut into 16 squares.
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