Apricot Shortbread Cookies

Ingredients

Butter 250g

Icing sugar 125g

Flour 400g

Apricots 30

Remove the pits from the apricots. Cut the smaller ones into 2 pieces and the larger ones into 4. Beat the butter with the powdered sugar until creamy.

Add the flour and knead the dough. It will crumble – this is normal.

Roll the dough out to a thickness of 4-5 mm. Cut out circles about 6-7 cm in diameter. Place a piece of apricot in the center of each circle and pinch the edges together to form triangles with a hole in the middle.

Place the cookies on a parchment-lined baking sheet.

 Place in a preheated oven at 200°C and bake for about 15 minutes, until the edges begin to brown. Remove, cool, and serve, dusted with powdered sugar.

Enjoy!