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
- ¾ cups all-purpose flour: 1 piece
- baking powder: 0.25 tsp
- salt: 0.25 tsp
- ground nutmeg: 0.25 tsp
- unsalted butter: 1 cup (softened)
- white sugar: 0.5 cup
- vanilla extract: 1 tsp
- oranges, zested: 2 piece
- dried cranberries: 1 cup (finely chopped)
- dried apricots: 0.5 cup (finely chopped)
Metric Conversion
Stages of cooking
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Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
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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.
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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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.
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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.
