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Cranberry-Orange Shortbread Cookies with Apricots
Cranberry-Orange Shortbread Cookies with Apricots
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
310 minutes
Tangy citrus shortbread cookies with apricots, cranberries, and orange zest.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened
  • 0.5 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large oranges, zested
  • 1 cup finely chopped dried cranberries
  • 0.5 cup finely chopped dried apricots
Instructions:
  • In a bowl, whisk together flour, baking powder, salt, and nutmeg until fully combined.
  • In a large bowl, beat butter with an electric mixer until fluffy and slightly lighter in color. Gradually add sugar and continue mixing on medium-high speed until light and fluffy. Incorporate vanilla and orange zest. Gently add flour mixture in 3 parts and mix until just combined, finishing the last part by hand. Fold in cranberries and apricots.
  • Split the dough in half and shape into two logs measuring 1 1/2x7 inches each. Wrap each log in parchment paper and refrigerate until firm for at least 4 hours.
  • Preheat the oven to 350°F (175°C) and prepare 2 baking sheets with parchment paper.
  • Take the dough out of the refrigerator and slice each log into approximately 16 pieces that are 1/3-inch thick. Arrange the slices on baking sheets, making sure they are 1 inch apart.
  • Bake the cookies in the preheated oven until they just begin to turn slightly golden on the bottom, around 20 to 25 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Store the cookies in an airtight container.

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