Apricot Shortbread Cookie with Pecans

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?
• Are Shortbread Cookies Vegetarian?
• Recipe

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

You will have leftover of the apricot-pecan mixture and this Soft Apricot Granola Bars recipe would be perfect to use it up.

Recipe

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Apricot Shortbread Cookies with Pecans

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4.87 from 53 votes

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 28 cookies

Calories: 123kcal

Author: Christian Guzman

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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.

For more information, be sure to check the recipe details in the attached 24Bite® post.

Equipment

• Food processor
• Baking Sheet
• Cooling Rack

Ingredients

• 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

Instructions

• 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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Notes

The leftover apricot-pecan mixture can be used for other cooking projects. It’s also delicious sprinkled on oatmeal or cereal. Try it on ice cream too!

Nutrition Facts

Apricot Shortbread Cookies with Pecans

Amount Per Serving

Calories 123 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Sodium 123mg5%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Course Dessert

Cuisine American

Keyword Apricot Pecan Shortbread, Easter Cookies, Shortbread Cookie Recipe

______________________

Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

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