Cranberry-Orange Shortbread Cookies with Apricots Popular Recipes

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Cranberry-Orange Shortbread Cookies with Apricots

"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 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 large oranges, zested
• 1 cup finely chopped dried cranberries
• 1/2 cup finely chopped dried apricots

Instructions :

Prep : 20M	Cook : 32M	Ready in : 5H10M

• 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 1/2x7-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.

Notes :

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