Apricot Orange Shortbread 3 1/2 cups all-purpose flour2 1/4 cups powdered sugar1 1/2 tsp. baking soda1 tsp. sea salt3 sticks Kerrygold butter (1 1/2 cups), room temperature (OR, vegan butter)1 tsp. vanilla extract1 tsp. orange extract1 1/2 cups dried apricots, finely chopped Preheat the oven to 325°. Line a quick-release round pan with parchment paper. In a…