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Apricot Shortbread Cookies

2011 July 20
by admin

My husband has one of those metabolisms that runs at lightspeed. That, along with our owning a horse farm and the associated farmer activities, allows him to eat pretty much any amount of anything he pleases without gaining a pound.

Lately, he’s been eating his way down the local grocery store’s cookie aisle.  Finally, I decided enough was enough, and that I could make him cookies for cheaper than he could buy them.

We held hands as we walked throughout the grocery store for inspiration for the cookie recipe he desired.

His feet stopped moving in front of the dried fruit. When he chose the organic, dried, preservative free apricots as the add-in for his cookies, I realized that we would NOT be saving money in this adventure.  But we’d be gaining fewer oddball shelf-life preserving ingredients.  So we snagged the container of dried apricots and headed home with a pound of butter to make the cookies.

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Apricot Shortbread Cookies
adapted from Martha Stewart


1 cup (2 sticks, 226 grams) unsalted butter, room temperature
3/4 cup (180 mL) sifted confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups (475 mL) sifted all-purpose flour, plus more for parchment
1/2 teaspoon salt
1/2 cup (120 mL) finely chopped dried apricots


  1. Preheat oven to 325 degrees, with rack in center.
  2. Line a baking sheet with parchment paper.
  3. Place butter, confectioners’ sugar, vanilla, flour, and salt in large mixing bowl.
  4. Stir well with a wooden spoon until mixture is combined but not too creamy.
  5. Stir in dried apricots.
  6. Turn out dough onto a piece of plastic wrap and mold into a log, 2″ in diameter.
  7. Refrigerate 1 hour.
  8. Slice cookies to 1/4″ thickness and bake 13-15 minutes or until done, allowing cookies to cool before enjoying.

Preparation time: 1 hour(s) 5 minute(s)

Cooking time: 15 minute(s)


  • Heidi @ Food Doodles

    Myy husband is the exact same way.  He has a very active job and a large yard to look after so he can eat and eat and eat and never gain.  Those cookies look delicious.  I love apricots but have never had them in shortbread cookies, that sounds like an awesome idea to me :)

  • Kaytorade

    Tell the truth, you really held his hand in the store to keep him from pulling things off the shelves. We have a “hands in pockets” rule for a similar reason.

    • Anonymous

      You’re right.  Most of the time, I sneak to the grocery store without him.

  • Sumika Kan

    Sooo the cookies look delicious. was it as tasty as it looks? I love shortbread cookies and I love apricots! i want to know it was amazing!!??

    • Anonymous

      They wouldn’t be here if they weren’t fantastic :)

  • Pingback: Apricots for Andy | Beth's Blue Plate Special

  • AM

    I made these and they are quite good! Maybe a tad bit more sugar would have been nice. I also put in about 2 cups of chopped apricots and the dough handled that well. The apricot pieces burn if you do above 350, so stick to the recipe directions!

    • AM

      I should add: the baked cookies photo is from when I baked them after only 30 min refrigeration, hence the odd shapes. The second batch (pictured before baking) was more circular.