Cranberry Orange Shortbread Cookies with Dried Apricots

Follow our step-by-step guide on how to make Cranberry Orange Shortbread Cookies with Dried Apricots.

1. Step 1

   In a mixing bowl, whisk together all-purpose flour, baking powder, salt, and a hint of ground nutmeg until well blended.

2. Step 2

   In a separate large bowl, use an electric mixer to cream softened butter until it’s light and fluffy, then gradually incorporate white sugar, continuing to mix on medium-high speed until the mixture is airy and pale.

3. Step 3

   Stir in vanilla extract and the zest of two oranges, ensuring everything is harmoniously combined.

4. Step 4

   Gradually fold in the flour mixture in three parts, mixing until just combined; for the final addition, use your hands to knead the dough until fully integrated.

5. Step 5

   Gently fold in finely chopped dried cranberries and apricots, distributing them evenly throughout the dough.

6. Step 6

   Shape the dough into two logs, each about 1.

7. Step 7

   5 inches in diameter and 7 inches long.

8. Step 8

   Wrap the logs in parchment paper and chill in the refrigerator for at least four hours, or until firm.

9. Step 9

   Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.

10. Step 10

    Once the dough is chilled, slice each log into approximately 16 pieces, each about 1/3 inch thick, and arrange them on the baking sheets, leaving about an inch of space between each slice.

11. Step 11

    Bake in the preheated oven for 20 to 25 minutes, or until the bottoms are just beginning to turn golden.

12. Step 12

    Allow the cookies to cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.

13. Step 13

    For optimal freshness, store the cooled cookies in an airtight container.

14. Step 14

    Enjoy the delightful blend of flavors and textures in every bite!.