What You'll Need
2 cups (240g) Einkorn Flour
1 teaspoon kosher salt
1/2 tsp Burlap & Barrel Nyanza Vanilla Powder
1 cup (226g) unsalted butter, softened, plus more for pan
3/4 cup (75g) confectioners' sugar
1/4 cup (30g) chopped dried apricots
1/4 cup (30g) dried cranberries
1/4 cup (30g) candied citron
1/4 cup (30g) dried currants
1/2 cup (118ml) whiskey or brandy
Directions
-
Preheat oven to 300 degrees.
-
Combine apricots, cranberries, candied citron, currants, and whiskey or brandy in a bowl. Let dried fruit macerate at least 2 hours and up to 8 hours; drain.
-
Sift together flour, salt, and vanilla powder into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes. Reduce speed to low, and add flour mixture; beat until just combined.
-
After beating in the flour, mix in drained fruit. Form dough into a 10-inch log. (Refrigerate dough briefly if too soft to form.) Refrigerate until firm, about 1 hour; cut into 1/2-inch-thick slices.
-
Bake on parchment-lined baking sheets until firm and just golden on edges, about 20-25 minutes.
Makes 24 cookies.
