Dried Apricot Ginger Shortbread
Serves 8-10
1 cup unsalted butter
½ cup sugar
¼ cup chopped, dried apricots
1 tablespoon finely minced fresh ginger
2 cups of flour
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350°. Combine butter and sugar in a mixer bowl. Mix with a paddle at low speed for 3 minutes. Add apricots and fresh ginger. Mix well. Add flour, ground ginger, cinnamon and salt and mix to form a dough.
Roll dough on floured board. Press into a lightly greased 13" x 9" x 2" baking dish. Bake for 30 to 35 minutes. Let cool for 1 hour. Turn out on a dry cutting board surface. Cut into desired shapes.