Tuesday, 26 June 2012

Apricot & Hazelnut
Shortbread Cookies

Apricot Hazelnut Shortbread

A flavor combination I have really come to love is,
Apricot & Hazelnut with white Chocolate
Sophisticated flavours that turn everyone into mush with the oohs and aahs!
This cookie is no exception
Easy to whip up and a beautiful presentation.
This recipe is a keeper with it's light texture and buttery taste. 

You can be sure this cookie will be added to your favourite go to recipes that are easy enough for any party occasion!

3/4 cup butter

1/2 cup icing sugar

1 cup flour

1/2 cup cornstarch

1/2 orange, grated

1/3cup toasted hazelnuts, skinned and chopped coarse

5-6 dried apricots, chopped fine

5 oz white chocolate, melted for drizzling

Cream butter, zest and sugar in a mixer on med. high speed until fluffy.

Turn mixer to low speed.  Add combined flours gradually adding to butter.

Stir in apricots and nuts, do not over mix

Shape into 20   2" balls. Place 1" apart on a parchment lined baking sheet or silpat.

Bake in a preheated 350F oven for 20-25min, until lightly golden.

Cookies will harden when cooling on wire racks.
Enjoy with love!

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