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Category: Cookies
Prep Time: Cook Time: Total Time:
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.
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Apricot Pine Nut Shortbread Diamonds
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Category: Cookies
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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