Last Minute and Low Supply: Vanilla Bean (Apricot) Shortbread Cookies

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(This will be a shorty because I've been asked for the recipe enough times in the last 24 hours to get me to write the post the day after these cookies were baked and consumed.  I know – bonkers fast for me!)

I went to a friend's Summer Solstice barbecue yesterday, and when I woke up late, a bit hungover after a night out, I suddenly realized that while I had offered to bake cookies for the party I had a seriously limited stock in my cabinets.  I knew I had butter (in fact, despite being tipsy the night before when I got home, I had even remembered to take a stick out of the freezer and let it soften on the counter), and I knew I had flour and sugar, but I was eggless, and my roommate who moved out recently took her raising agents with her, so I was pretty much at a loss for ideas on what to make.  BUT THEN!  Inspiration struck.  Shortbread doesn't have eggs or raising agents!

A Long Time Coming: Apple Slab Pie Worth Making Thrice

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I made SK's apple slab pie last fall to great acclaim – in fact, the reception was so positive that I wound up making it three times in the space of a week, and there was nary a slice left over that wasn't immediately gobbled up by my parents' neighbors and their nine year old twins.  So why haven't I written it up until now, you ask?  Or, more accurately, you demand, with a stamp of the foot and the missed opportunity of apple slab pie on your palate?

I have no excuse.  There is no amount of busy-ness or family drama or house-/job hunting that can explain why I didn't stay up all night editing photos and writing up the recipe.  I just...didn't.  And I'm truly sorry, because you've all been missing out.  But I plan to make amends now; better late than never!

But not for you, when it comes to making this pie.  Get on it.  Seriously, you guys, this thing is TASTY.  Not too sweet, with a flaky, buttery handmade double crust just bursting with appley goodness.  And yes, you read that right: I made the crust from scratch.  I almost never do that, especially here in the US, where frozen pie crust is so easy to come by and decently tasty, but this time I figured I might as well make use of my mom's Cuisinart and spare myself the math of trying to make a long rectangle out of two pre-made circles.