Dried Apricot Shortbread Cookies
Adapted from this recipe
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
2 Tbsp milk
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 - 1 cup dried (Turkish) apricots, diced or chopped
Chop the apricots by hand into smaller pieces -- I diced mine to make sure they were more uniform in size.
In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.
Add milk and vanilla.
Beat to combine.
With the mixer on low, gradually add the flour and salt.
Continue beating until the dough forms.
Add the chopped apricots.
Mix with a spatula to combine.
Divide the dough into 2 portions.
Shape each piece into a log.
Wrap logs in plastic wrap.
Place in the freezer for 30 minutes.
Then, move to the fridge for another 30 minutes.
Preheat the oven to 350F.
Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.
Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).
Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).
Remove from the oven.
Place cookies on a wire rack to cool.