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Cranberry-Orange Shortbread Cookies with Apricots

Cranberry-Orange Shortbread Cookies with Apricots

Cost $12, save $5

Source: Recommended by CookPal

  • 240 Min
  • 32 Servings
  • $12

INGREDIENTS

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour
    • ¼ teaspoon baking powder
    • 🧂 ¼ teaspoon salt
    • ¼ teaspoon ground nutmeg

  • Wet Ingredients

    • 🧈 1 cup unsalted butter, softened
    • 🍬 ½ cup white sugar
    • 1 teaspoon vanilla extract
    • 🍊 2 large oranges, zested

  • Add-ins

    • 1 cup finely chopped dried cranberries
    • ½ cup finely chopped dried apricots

STEPS

1

Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.

2

Cream butter in a large bowl using an electric blender until fluffy and lightened in color. Add sugar and cream on medium-high speed until light and fluffy, about several 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.

3

Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.

4

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5

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.

6

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.

NUTRIENTS

Per 1 serving

🔥

110

Calories

  • 1
    Protein
  • 14
    Carbs
  • 6
    Fats

💡 Use fresh oranges for zesting to maximize flavor.Let the cookie dough chill thoroughly for easier slicing.Store in an airtight container to maintain freshness for up to a week.