Description
I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn’t have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 large oranges, zested
- 1 cup finely chopped dried cranberries
- ½ cup finely chopped dried apricots
Instructions
- Combine flour
- baking powder
- salt
- and nutmeg in a bowl; mix together.
- Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy
- several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined
- kneading the last addition by hand. Knead in cranberries and apricots.
- Divide dough in half and roll out into two 1 1/2×7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled
- at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
- Bake in the preheated oven until cookies just begin to turn slightly golden on bottom
- 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 5 hrs 10 mins
Servings: 32