This Apricot Shortbread Cookie recipe is a great way to add extra color and flavor to a family favorite. Apricots and pecans are made for each other.
Do You Chill Shortbread Before Baking?
I don’t always chill shortbread before baking. I didn’t with my Mexican Pink Cookies because I wanted the cracks around the edges. It’s more like my favorite Polvorones.
Because I wanted clean edges on these Apricot Shortbread Cookies, though, I chilled the dough first.
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When you first mix the dough, it’s crumbly. You roll it out on some wax paper and shape it. As you shape it, it starts to come together into a pliable dough. It’s still pretty delicate, so be careful as you transfer it to the refrigerator.
Are Shortbread Cookies Vegetarian?
Even though there are no eggs in this Apricot Shortbread Cookie recipe, there is no mistaking the butter. Butter is made from cow’s milk which isn’t allowed on all vegetarian diets. It’s definitely not allowed on a vegan diet.
Although I haven’t tried it in this recipe, I’ve used plant butter for other recipes. You can also use butter flavored shortening.
I’m not sure I would try margarine. I don’t think it hardens enough for the cookies to retain the shape. They will still taste good, though.
More Cookie Recipes
If you like cookies as much as I do, you can browse all of the Cookie Recipes, or try some of my favorites here:
- Toffee and Chocolate Chip Cookies
- Lemon Sugar Cookies
- Easy Brownies with Dulce de Leche
- Chocolate Peanut Butter Sandwich Cookies
Apricot Shortbread Cookies with PecansTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Food processor
- Baking Sheet
- Cooling Rack
- 1 cup Sugar, granulated, divided
- 3 ounces Dried Apricots
- ½ cup Pecans, loosely chopped or halved
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 2 teaspoons Vanilla Extract
- Measure out 1 cup granulated sugar. Remove 2 tablespoons and place in a food processor. Set aside remaining sugar.
- Add apricots and pecans. Pulse until crumbly. Set aside.
- In medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a larger bowl, cream softened butter and remaining sugar. Add vanilla extract and mix until combined. Mix in about ½ to ¾ cup of flour mixture at a time until all is fully combined.
- Stir in ONE HALF CUP ONLY of apricot-pecan mixture. Store the remainder for other cooking projects.
- Dough may still be crumbly. Turn out on a large piece of waxed or parchment paper. Form into a tube about 12-14" long. Roll paper completely around the tube until fully covered and place seam side down in the refrigerator for two hours.
- Preheat oven to 350℉.
- If available, place parchment paper on ungreased baking sheets. With a large, sharp knife, cut slices of cookie dough about ¼-1/3" thick.
- Place slices of cookie dough on baking sheets about 3" apart.
- Place in preheated oven and bake 10-13 minutes. Watch carefully. The edges should just barely be starting to golden and center of cookie will still look a little undone.
- Allow to cool at least 5 minutes before removing cookies to rack to cool completely.
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