Cranberry-Orange Shortbread Cookies with Apricots recipe
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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
Nutrition Info
- 109.9 caloriescarbohydrate: 14.1 gcholesterol: 15.3 mgfat: 5.9 gfiber: 0.8 gprotein: 0.9 gsaturatedFat: 3.7 gservingSize: -sodium: 23.1 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Cranberry-Orange Shortbread Cookies with Apricots
Directions
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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.