Description
Cranberry-Orange Shortbread Cookies with Apricots are a delightful treat. They combine the tartness of cranberries with the sweetness of apricots and a buttery cookie base.
Ingredients
Scale
- 1¾ 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
- Zest of 2 large oranges
- 1 cup finely chopped dried cranberries
- ½ cup finely chopped dried apricots
Instructions
- Whisk together flour, baking powder, salt, and nutmeg in a bowl; set aside.
- In a large bowl, cream the butter until smooth and pale. Add sugar and beat until light and fluffy.
- Mix in vanilla extract and orange zest until fragrant and fully combined.
- Add the dry ingredients in three additions, mixing gently until just combined. Knead the final portion by hand.
- Fold in the chopped cranberries and apricots evenly.
- Divide dough in half and shape into two logs (about 1½ × 7 inches). Wrap in parchment paper and refrigerate for at least 4 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice chilled dough into ¼-inch rounds and space 1 inch apart on baking sheets.
- Bake for 20–25 minutes, until the bottoms are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
- For best results, use high-quality butter.
- These cookies can be stored in an airtight container for up to a week.
- Chilling the dough is essential for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 8 grams
- Sodium: 50 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 milligrams
Keywords: Buttery Cranberry Orange Shortbread