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    Apricot Shortbread Cookies


    Source of Recipe


    Judy
    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.




 

 

 


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