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Cheery and soft, these bite-sized cookies are loaded with sweet-tart dried apricot and crunchy almonds. They're the right mix of buttery comfort and a little sunshine. Whether you want a snack with your tea or something new for your dessert tray, they'll always lift your spirits.
The first time I made these, it was to use up a handful of dried apricots from a snack board. Turned out, the dough is so simple. Now every spring, my neighbor begs for a fresh batch to enjoy with coffee on her porch.
Ingredients List
- All purpose flour: The backbone for shortbread, holds everything together. Go with a fine, good quality one for extra-tender cookies.
- Almonds: Apricot's favorite sidekick. Roast them lightly for bigger crunch and chop so they're tiny. Get unsalted ones for best results.
- Cold unsalted butter: Super cold and high fat is ideal—makes your cookies flaky and extra yummy.
- Dried apricots: Sweet and a little tangy, these give every cookie a bright pop. Chop them small so the flavor gets everywhere.
- Almond flour: Adds a mellow, nutty softness. Skip it for all regular flour if you're out, but the delicate mix is best without almond skins.
- Powdered sugar: Makes them extra tender and almost melt in your mouth. Pure sugar (nothing added!) keeps the flavor clean.
- Salt: The magic brings together all the sweet and nutty notes. Use a fine sea salt if you can.
- Water: Just a bit, to bind the dough without making it heavy or gluey.
Simple Directions
- Cool and Enjoy:
- Let your cookies rest on a wire rack so they firm up and stay delicate.
- Bake Cookies:
- Lay out cookies on a parchment-lined tray, spaced apart. Bake at 325°F for 20 minutes, or until you spot golden bottoms.
- Slice Cookies:
- Once your dough is chilled and solid, unwrap and cut half-inch slices with a serrated knife. If they crumble, just squish 'em back together.
- Shape and Chill Dough:
- Dump your crumbly mix onto parchment or plastic. Form it into a two-inch thick, foot-long log. Use the paper to roll it smooth. Twist up the ends and stick it in the fridge for at least 30 minutes.
- Add Apricots and Almonds:
- Toss in your chopped fruit and nuts, pulse a couple times—don't overmix! You want bits in every bite, but not too tiny.
- Cut in Butter:
- Scatter cold butter chunks and a splash of water on your dry stuff. Pulse just until you get a crumb that sticks when you pinch it. If it's dry, add a bit more water slowly.
- Mix Dry Ingredients:
- Throw together flours, sugar, and salt in a food processor. A couple pulses mixes them perfectly for even flavor.
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I love apricots in cookies because their zing keeps desserts from getting boringly sweet. My kid calls them sunshine cookies and always sneaks extra fruit into her share.
Best Storage Ideas
Keep your cookies in a tight container at room temp for up to five days. Longer than that? Throw them in the freezer—good for three months and thaw just fine on the counter.
You can stash the dough log tightly wrapped in the fridge for five days or in the freezer for months. Bake off a few whenever those cookie cravings hit.
Swaps You Can Make
Use only all purpose flour if you don't have almond flour. Want crunch? Go with plain sugar instead of powdered. You can chop up any dried fruit or nuts you like. Dried cranberries or cherries work just as well as apricot.
Ways to Serve
Pairs perfectly with tea or a smooth coffee. Make a little platter for the holidays or crumble them over ice cream for a fast dessert. Once baked and cooled, try a white chocolate drizzle or stir cardamom into the dough if you feel fancy.
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Background Bite
These treats come from Scottish traditions where the classic was just flour, sugar, and butter. Here, we're mixing in California's best—almonds and sun-dried apricots—for a local twist. Folks love these cookies for being simple but showing off good ingredients.
Frequently Asked Questions
- → How do I get that soft, crumbly texture?
Start with cold butter and don’t mix the dough too long. Cooling it right before you bake will help keep each cookie crumbly and delicate.
- → Can I use fresh apricots instead of dried?
I’d stick to dried apricots. Fresh ones can make the dough soggy and may mess with your bake time.
- → Is it possible to prep the dough early?
For sure! Shape your dough and pop it in the fridge for up to two days, or stash in the freezer, then slice and bake whenever you want.
- → What’s the trick for cutting the dough?
Grab a sharp, serrated knife and cut when the dough’s still chilled. It helps avoid crumbling, so you get even slices.
- → How do I keep these cookies fresh?
Let cookies cool, then put them in an airtight box on the counter for a week. Freeze if you want them to last for a few months.
- → Want crunchier cookies?
Swap out the powdered sugar with regular sugar. That change will give your cookies more snap.