Apricot and Ginger Shortbread Cookies - the Dancing Deer Bakery

1. 1

   In a small bowl, combine the flour and salt and stir together with a fork until blended.

2. 2

   Set aside.

3. 3

   Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes.

4. 4

   Add the egg and beat until blended about 1 minute more.

5. 5

   Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more.

6. 6

   Turn out onto a floured surface, and gently pat together to form a dense ball of dough.

7. 7

   Add dried apricots and ginger and knead gently until evenly combined, and shape into a flat round disk.

8. 8

   Wrap tightly with plastic wrap and chill for at least 2 hours.

9. 9

   Position rack in the center of the oven and preheat to 325F.

10. 10

    On a lightly floured surface, roll cookies out to about 1/8 thick, and cut to desired shape.

11. 11

    Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.