Shelly's Recipe

Apricot Pine Nut Shortbread Diamonds

Category: Cookies

1/2 cup butter, softened
2 teaspoons almond extract
1/4 cup sugar
1/4 teaspoon salt
1 cup flour
1/4 cup cornstarch
1/2 cup apricot preserves
1/2 cup pine nuts

Preheat the oven to 350. combine the butter, almond extract, sugar and salt; mix until creamy and well combined. Add the flour and cornstarch and then mix again until well blended.

Remove the dough from the mixing bowl and press evenly into an 8 inch square baking pan with clean hands.

Pierce the dough all over with a fork. Spread the apricot preserves across the dough and then sprinkle with pine nuts.
Bake in the oven for 25-30 minutes or until the dough is golden brown and the preserves are bubbling. Let cool in the pan on a wire rack for at least 20 minutes.

While still in the pan, carefully cut the cooled shortbread into diamond or square shapes with a small sharp knife.

Place the shapes into mini muffin papers and serve.

Tip: You can store shortbread in a single layer in an airtight container for several days at room temperature, or for up to 2 weeks in the freezer.