Apricot and Rosemary Shortbread

Name: Apricot and Rosemary Shortbread
Prep time: 10 min
Total time: 10 min
Cuisine: European, British
Ingredients: 130 grams unsalted butter, softened (9 tablespoons); 50 grams granulated sugar (1/2 cup); 180 grams all purpose flour (1 1/3 cups + 1 tablespoon); Pinch kosher salt; 60 grams dried apricots, chopped (about 1/4 cup); 1 sprig fresh rosemary, stem removed and leaves finely chopped (about 1 teaspoon); 40 grams granulated sugar (3 tablespoons); Zest of 1 lemon, zested on a Microplane