Adult cookies which
Are so easy to make and
Just melt in your mouth
Easy Lemon Apricot Shortbread Cookies
(makes 24, adapted from the new Moosewood cookbook)
Ingredients:
- 2 c flour
- 1 c confectioner's sugar
- 2 sticks butter, room temperature (I used frozen butter and just microwaved it for about 30 seconds)
- 1/2 t salt
- 2 t dried lemon peel (or fresh lemon zest if you have it), and any other spices that you fancy
- 2 t vanilla extract
- 1/4 c dried apricots, cut up with scissors, or any dried fruit
Instructions:
- Combine all ingredients except apricots in the food processor and process until a ball forms. Add the apricots and process just until they are distributed.
- Form the dough into a log and wrap it in wax paper. Freeze it for at least 10 minutes.
- Cover 2 baking sheets/stones with parchment paper. Slice the log of dough into 24 slices and arrange them on the sheets.
- Bake at 325 F for 18-30 minutes (this will depend on the thickness and size of your cookies). You want the edges to be getting slightly brown and the cookies to be getting firm. They will firm up a bit after baking.
- Store at room temperature.
Enjoy,
Tofu
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