Almond and Apricot Sables

A great tea time cookie

• Ready In: 32 mins
• Yields: 2 dozen

Ingredients

• 1  cup unsalted butter, softened
• 1⁄4 cup granulated sugar
• 1  egg
• 2  cups all-purpose flour
• 1  pinch salt
• 1⁄2 cup  almonds, ground
• 1  cup  dried apricot, diced

Directions

1. Cream butter and sugar until creamy.
2. Add egg and vanilla pulp and mix until smooth and well incorporated.
3. Sift flour and salt into butter mixture.
4. Use a wooden spoon to mix together.
5. Add almonds and dried apricots and mix.
6. Divide dough in half and roll out in plastic wrap to make log.
7. Wrap tightly and refrigerate for at least 2 hours.
8. Preheat oven to 325°F.
9. Line baking sheet with parchment paper.
10. Cut dough into ½ inch rounds and place on baking sheet.
11. Bake for 12 to 15 minutes or until edges are golden brown and centre is pale.
12. Remove from baking sheet and cool on cooling rack.
13. Store in an airtight container for up to 2 days.