Apricot Orange Shortbread

3 1/2 cups all-purpose flour
2 1/4 cups powdered sugar
1 1/2 tsp. baking soda
1 tsp. sea salt
3 sticks Kerrygold butter (1 1/2 cups), room temperature (OR, vegan butter)
1 tsp. vanilla extract
1 tsp. orange extract
1 1/2 cups dried apricots, finely chopped

Preheat the oven to 325°.

Line a quick-release round pan with parchment paper.

In a medium bowl, whisk together the flour and sugar.

In a separate bowl, cream the butter with a stand (or hand mixer) until super smooth and soft. Mix in the baking powder, sea salt, vanilla, and orange extract. 

Add the flour and sugar mixture and beat until well combined.

Add the dried fruit and mix until just incorporated.

Transfer to the parchment-lined baking dish and bake for 35 minutes to an hour, until golden and set.

Allow the shortbread to cool slightly before carefully removing it from the pan. Cut into slices for serving and eating.