1 Cup Unsalted Butter (8 Ounces), Melted And Cooled To Room Temperature
¾ Cup Confectioner’s Sugar, Plus Additional for Dusting
1 Teaspoon Pure Vanilla Extract
2 Cups Sifted All-Purpose Unbleached Flour (King Arthur’s Is The Best)
½ Teaspoon Coarse Sea Salt
1 Cup Finely Chopped Dried Fruit (Apricots, Golden or Dark Raisins, Cranberries, Cherries, Figs, etc.)
½ Cup White Chocolate, Finely Chopped
Preheat oven to 325°F with the rack in the middle of the oven.
In a medium size bowl, whisk together the confectioner’s sugar, sifted flour and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter, vanilla and sugar/flour mixture on low speed until the dough comes together. Add the dried fruit and the white chocolate and mix gently until evenly distributed throughout the dough.
Transfer the dough to a 7”x11” tart pan with a removable bottom and evenly press the dough into the pan. (You can also use a 10” round tart pan with removable bottom.)
Bake for approximately 30 minutes or until pale golden and firm, turning the pan half way through the baking time. Remove from the oven and dust with powdered sugar while still warm. Let cool on a wire rack for 15 minutes. Remove the side of the pan and continue to cool for another 10 minutes. Cut into squares to the size of your liking and dust again with powdered sugar. Store cookies in an airtight container such as a cookie tin.
