Ingredients

3 cups (6 sticks) unsalted butter, softened
3 cups confectioners' sugar
1 large egg
3/4 teaspoon pure vanilla extract
6 cups flour
3 cups old-fashioned rolled oats
Pinch of salt
1 1/2 cups diced apricots

In an electric mixer with the paddle attachment, cream the butter until fluffy. Add confectioners' sugar, and cream until smooth. Add egg and vanilla and beat until incorporated.
In a larger bowl combine flour, oats and salt. Beat dry ingredients into butter mixture until a dough forms. Stir in apricots. (If necessary, because of the volume, transfer the dough to a large bowl to finish the mixing by hand.) Shape the dough into 4 equal logs, each 2 inches in diameter. Or, for larger cookies, shape the logs 3 inches in diameter. Wrap logs separately in plastic wrap and chill until firm, about 2 hours.
Preheat oven to 325 F. Line baking sheets with parchment paper. With a sharp knife, slice cookies 1/4-inch thick and arrange on baking sheets, leaving about 1/2 inch between. Bake the cookies for 20 minutes, or until golden brown. Cool on wire racks. Makes about 120 2-inch rounds or about 60 3-inch rounds.

Directions

Chef's note: A refrigerator shortbread cookie to slice and bake as needed. Recipe yields generous amount of dough. Store well-wrapped in freezer.