This is a refrigerator cookie recipe meaning you need to make these the night before and let them sleep in the refrigerator overnight. They are a buttery cookie with chunks of apricots sprinkled throughout.
Ingredients: 1/2 cup unsalted butter, softened, 1/2 cup sifted confectioners' sugar, 1/2 teaspoon vanilla extract, 1 egg, 1 1/4 cups sifted all-purpose flour, 1/4 cup chopped dried apricots, pinch of salt. (If using salted butter, omit the pinch of salt).
Instructions: Place butter, confectioners' sugar, and vanilla in a large bowl. Mix together thoroughly. Add beaten egg. Sift flour and salt over creamed mixture and blend in gradually. Add chopped apricots and mix well.
Shape dough into roll about 1 1/2 inches in diameter. Wrap in waxed or parchment paper and refrigerate overnight.
Preheat oven to 400 degrees. Line baking sheets with parchment paper or lightly grease.
Cut roll into 1/8 inch thick slices and arrange on prepared baking sheets about 1 inch apart. Bake 7-8 minutes or until edges start to brown. Allow to cool on baking sheet for a minute before transferring to wire racks to cool completely.
Makes 3-4 dozen cookies.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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