Apricot And Ginger Shortbread Cookies - The Dancing Deer Bakery

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 5/8 cup unsalted butter
• 2/3 cup sugar
• 1 egg
• 2 -4 tablespoons chopped dried apricots (to taste)
• 2 -4 tablespoons chopped crystallized ginger (to taste)

Recipe

• 1 in a small bowl, combine the flour and salt and stir together with a fork until blended. set aside.
• 2 using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. add the egg and beat until blended about 1 minute more.
• 3 add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. turn out onto a floured surface, and gently pat together to form a dense ball of dough. add dried apricots and ginger and knead gently until evenly combined, and shape into a flat round disk. wrap tightly with plastic wrap and chill for at least 2 hours.
• 4 position rack in the center of the oven and preheat to 325°f.
• 5 on a lightly floured surface, roll cookies out to about 1/8 â€? thick, and cut to desired shape. transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.