“Apricot Lemon Shortbread – Day Four Cookie Week 2018”

Welcome back to my week of easy sweet treats to enjoy this holiday season. Try my Apricot Lemon Shortbread – Day Four Cookie Week 2018. Buttery, tender, not too sweet cookie with bits of dried apricots. Even better, lemon zest adds a hint of citrus. Such a perfect combination I must say. These cookies get better with age and shortbread is so easy to make. The dough is refrigerated overnight until you’re ready to bake.

Apricot Lemon Shortbread – Day Four Cookie Week 2018

So how easy you ask? Shortbread is typically made with flour, confectioners’ sugar, a generous amount of butter, baking powder, and salt. After these ingredients are combined, the possibilities are endless. Add in your favorite dried fruits and flavorings of your choice. No cookie could be easier to make. Cookie dough is rolled into logs, refrigerated, sliced and baked when ready. I love this versatile recipe because no need to bake right away. Anytime dough can be kept for later is a win in my book. You can freeze dough and slice and bake as many as you want.

Apricot Lemon Shortbread – Day Four Cookie Week 2018

This is one of my favorite cookies since it’s the perfect dough to experiment with flavors and combinations. I use dried fruits quite often while baking so after making my Cranberry Orange Shortbread, it was like what else can I come up with. Hey no shame in creating with a tried and true cookie dough. Be adventurous while baking because I promise you’ll surprise yourself and dazzle those you’re sharing your goodies with. Christmas cookies should dazzle and be delectable.

Apricot Lemon Shortbread – Day Four Cookie Week 2018

That said, you still have time to bake these delicious cookies. They last more than a week stored in airtight containers and freeze well. Apricot Lemon Shortbread are fabulous as an after dinner treat and even better shared as gifts or at your workplace potluck. Indulge everyone at your annual cookie swap. Low in sugar and incredible flavor…what a combination! Enjoy and stay tuned for Day Five. Happy Baking!

Apricot Lemon Shortbread – Day Four Cookie Week 2018

 

Apricot Lemon Shortbread

4 cups unbleached all-purpose flour

1/2 t. baking powder

1/4 t. kosher salt

2 cups (4 sticks) unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 T. pure vanilla extract

1/2 t. lemon extract

1 t. almond extract

3 T. grated lemon zest

4 cups chopped dried Turkish apricots

 

Ina medium bowl, combine flour, baking powder, and salt; set aside.

Using a stand mixer, beat together butter and confectioners’ sugar until smooth, about one minute.

Stir in vanilla, almond, and lemon extracts and lemon zest. Mix in flour mixture until just incorporated. Fold in apricots until evenly combined.

Divide shortbread dough into four portions, then roll into logs about 1 1/2 to 2-inches in diameter. Wrap each log in wax paper and refrigerate to chill for at least 4 hours to overnight.

Heat oven to 350 degrees. Discard wax paper and cut cookie logs in 3/8-inch slices (a little more than 1/4-inch). Place cookies on an ungreased or parchment-lined cookie sheet about 1-inch apart.

Bake for 12 minutes or until just firm before beginning to brown. Cool on cookie sheet for one minute before removing cookies to cooling rack.

Store cookies in airtight containers for up to 5 days.

 

Makes about 5 dozen cookies.