Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Apricot Shortbread Cookies

    Source of Recipe

    6 tablespoons (3/4 stick) chilled unsalted butter, cut into 8 pieces
    1/4 cup (packed) golden brown sugar
    3/4 teaspoon vanilla extract
    Pinch of salt
    3/4 cup all purpose flour
    1 tablespoon cornstarch
    1/4 cup sliced almonds (about 1 ounce)

    Preheat oven to 375F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.

    Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 wedges; cool completely in pan. (Can be prepared 1 day ahead. Cover; store at room temperature.)

    Makes 8.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |