I`m not the cookie master, but sometimes there should be something sweet lying around the house.
As usual I cannot tell you my source of inspiration,because I read like billions of pages and recipes and pick some detail combine it with another and experiment with my husband’s stomach.
After Christmas and all the cooking and eating I had some dried fruit left over and decided shortbread. I adore classic recipes, but giving them a twist is my thing. Shortbread by itself it`s a rich tasty kind of
cookie, but totally plain is sometimes boring.
In short again about the food processor, if you are busy you should have one. Old school chopping and slicing is totally fine by me,but it takes time. With other words I did the recipe in the processor in about five
minutes, by hand takes longer.
You will need:
150 gr unsalted butter 3/4 cup sugar
1 teaspoon pure vanilla extract,or whatever kind of vanilla you have at home
2 cups purpose flour
1/2 teaspoon salt
150 gr finely chopped dried apricots
I put everything in the processor and let the mix combine in sticky dough. If you are doing this by hand, you can grate the butter with a box grater, or rub it in the flour the classic way. Then put the apricots, salt, sugar, vanilla make a sticky dough. Turn out dough onto a piece cling film , and pat to flatten into a disk. Place in refrigerator for one hour, or ten minutes in the freezer.
This is not supposed to be a fancy cookie,but a plain old-fashioned sweet treat. Roll the dough out and cut it in shapes, me for instance I cut them in big wedges and something like big roughly shaped lady fingers.
Bake in a preheated oven 170 C for about 15-17 minutes or until the sides are golden.
Let the shortbread cool on a wire rack.
And there you go your treats are ready to eat,they will store well in a cookie jar for one week, if any left in one week…
PS. You can actually prepare the dough plain ,store it in the freezer and when needed, take it out, let it defrost and bake it fresh the smell is wonderful.
For now Cheers have a great one….