Dusting these tender shortbread-like cookies in confectioners' sugar while still warm gives them a sweet finish that's easier than mixing up a glaze — and just as tasty!
Beat the butter and confectioners' sugar until light in color, about 3 minutes. Add the vanilla and mix to combine.
Add the Measure for Measure flour, coconut flour, and salt, mixing to combine. Add the orange juice, chopped hazelnuts, and apricots and mix until the dough comes together.
Scoop the dough onto a piece of parchment and shape it into a log about 2" in diameter. Wrap and chill for at least 1 hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Unwrap the log of chilled dough and cut it into 1/2" discs, placing them on the prepared baking sheets.
Bake the cookies for 15 to 17 minutes, until they're a light golden brown. Remove them from the oven and cool them on the pan on a rack: they should be slightly soft right out of the oven, and they'll set and dry as they cool.
When cool enough to handle, gently coat the cookies in confectioners' sugar. Store cool and dry in an airtight container until ready to serve.
Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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