Cranberry-Orange Shortbread Cookies with Apricots

  • Recipe By
  • Published Dec 2nd
  • Ready In5h 10m
  • Servings32
  • Calories110
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!

Cranberry-Orange Shortbread Cookies with Apricots Ingredients

The following are the ingredients needed to make delicious Cranberry-Orange Shortbread Cookies with Apricots for 32 servings:

  • 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

Cranberry-Orange Shortbread Cookies with Apricots Cooking Instructions

  • Prep20m
  • Cook20m
  • Ready In5h 10m

To cook Cranberry-Orange Shortbread Cookies with Apricots, you need about 20 minutes of preparation time. The time needed to cook this Cranberry-Orange Shortbread Cookies with Apricots is about 20 minutes , and you can serve your Cranberry-Orange Shortbread Cookies with Apricots within 5 hours 10 minutes . The following are the steps to cook Cranberry-Orange Shortbread Cookies with Apricots easily:

  1. 1 Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
  2. 2 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.
  3. 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. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  5. 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. 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.

Nutrition Facts

Per Serving: 110 calories; 5.9 grams of fat; 14.1 grams of carbohydrates; 0.9 gram of protein; 15 milligrams of cholesterol; 23 milligrams of sodium.

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