Name: Cranberry-Orange Shortbread Cookies with Apricots
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: All-purpose flour - 1 ¾ cups; Baking powder - ¼ teaspoon; Salt - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Unsalted butter, softened - 1 cup; White sugar - ½ cup; Vanilla extract - 1 teaspoon; Oranges, zested - 2 large; Finely chopped dried cranberries - 1 cup; Finely chopped dried apricots - ½ cup

Ingredients for - Cranberry-Orange Shortbread Cookies with Apricots

1. All-purpose flour 1 ¾ cups

2. Baking powder ¼ teaspoon

3. Salt ¼ teaspoon

4. Ground nutmeg ¼ teaspoon

5. Unsalted butter, softened 1 cup

6. White sugar ½ cup

7. Vanilla extract 1 teaspoon

8. Oranges, zested 2 large

9. Finely chopped dried cranberries 1 cup

10. Finely chopped dried apricots ½ cup

How to cook deliciously - Cranberry-Orange Shortbread Cookies with Apricots

1 . Stage

Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.

2 . Stage

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 . Stage

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 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5 . Stage

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 . Stage

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.