Thyme and Apricot Shortbread

Looking to try a new twist on a classic recipe? Then look no further! With a subtle hint of thyme and apricot, these melt-in-your-mouth shortbread cookies are sure to become a family favorite.

Yield: Makes 5 dozen

Thyme and Apricot Shortbread


  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • 2 cups unsalted butter, softened
  • 1 cup berry sugar
  • 1 cup dried apricots, finely chopped
  • 2 tsp chopped fresh thyme


  1. Draw a 10x15 inch rectangle on a piece of parchment paper; set aside.
  2. Combine flour and salt in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat butter until creamy. Gradually beat in sugar until blended. Gradually beat in flour mixture until combined.
  4. Using low speed, beat for 2 minutes.
  5. Stir in apricots and thyme.
  6. Flip piece of parchment paper over so the rectangle marking is facing down and place dough on parchment paper. Using rectangle marking as a template, shape dough into a 10x15 inch rectangle with a smooth top.
  7. Score rectangle crosswise into 6 equal strips. Score each strip crosswise into 10 equal pieces.
  8. Prick dough all over with a fork.
  9. Wrap rectangle with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.
  10. Preheat oven to 325°F.
  11. Uncover rectangle and cut dough along score marks.
  12. Place cookies ¾ inch apart on parchment paper-lined cookie sheets.
  13. Reduce oven temperature to 300°F.
  14. Bake cookies until firm, about 34 – 36 minutes.
  15. Let cookies stand for 5 minutes on cookie sheets.
  16. Remove from cookie sheets and cool completely on racks.
  17. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per shortbread:


105 calories, 6.2 g fat, 1 g protein, 11.5 g carbohydrate, 0.5 g fibre, 21 mg sodium

Tip: For a more developed flavour, serve shortbread after storing in the refrigerator for 3 – 4 days.