Apricot White Chocolate Cookies

Got this recipe from http://honestcooking.com/2011/06/25/apricot-shortbread-cookies/
I have been looking around for TCC cookies recipe and finally, I found their cookies actually made from shortbread????   These cookies are soft but yet tender and have a lovely texture to it.  Again, I only make half of the recipe and yield 40 pieces.

Ingredients

o    113 gm                             226 grams) unsalted butter, room temperature

o    1/4 + 1/8 cup                    3/4 cup (180 mL) sifted confectioners’ sugar

o    1/2 tsp                               1 teaspoon pure vanilla extract

o    1 cup                                 2 cups sifted all-purpose flour

o    1/4t sp                               1/2 teaspoon salt

o    1/2 cup                             1/2 cup finely chopped dried apricots (sub with dried fruits like cranberry)

o    1/4 cup                             1/2 cup chopped almonds (optional)

o    1/4 cup                             1/2 cup chopped white chocolate (optional)

Instructions

1.    Preheat oven to 160 degC with rack in center.

2.    Line a baking tray with parchment paper.

3.    Medium bowl: sift flour and salt, mix together with chopped dried apricots and almonds/chocolate. Set aside.

4.    Large bowl: Electric mixer - cream butter, confectioners’ sugar and vanilla.

5.    Spatula - Stir in flour mixture until combined and batter becomes a dough.

6.    Turn out dough onto a piece of plastic wrap and mold into press it into a flat dough. Refrigerate 1 hour.

7.   Roll cookies in-between plastic wrap to 1/4″ thickness and slice into a rectangle about 1.5 x 4 cm. Bake 13-15 minutes or until done, allowing cookies to cool before enjoying.