You may find I have too many shortbread recipes, I admit, many recipe and many variations. But I love this kind of cookie, it’s easy, fragrance and yes it’s delicious. I make this recipe for my friend who so kind, she sent me a large pack of vanilla bean, and that’s why I put the vanilla bean into this recipe. The original recipe is called for cranberry but any dried fruit can be use, only cut them into tiny size. I love a little tangy taste, lovely smell of the apricot, and it goes well with the vanilla. Again this recipe comes from:……………….and the result is great. This book is a large collection of cookie recipes; they are in Martha Stewart’s official website too, but I find reading the book is better for my eye than the screen.
Dried Apricot Shortbread Heart
Makes about 12 pieces
|
1 cup (2 sticks)
|
unsalted butter, room temperature
|
|
3/4 cup
|
sifted confectioners’ sugar
|
|
1 teaspoon
|
pure vanilla extract
|
|
2 cups
|
sifted all-purpose flour
|
|
|
bean from ½ of Vanilla pod
|
|
½ teaspoon
|
coarse salt
|
|
½ cup
|
finely chopped dried apricot
|
|
|
|
1. Preheat oven to 325°F with rack in center. Put butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Stir together with a wooden spoon until combined but not too creamy (I beat with the paddle). Stir in dried apricot.
2. Press dough evenly into an 8-inch square baking pan. Bake until firm and pale golden, about
30 minutes (-you may need to cover the tin with foil after baking for 20 minutes-). Let cool on a wire rack, about 20 minutes.
3. Run a knife around edges; remove shortbread and transfer, right side up, to a work surface. Cut out hearts with a 2-inch heart- shape cookie cutter. Trim any stray bits of apricot from edges with a paring knife. Cookies can be stored in an airtight container at room temperature up to 5 days.
0 Comments