Latest Menu Blend Cranberry-Orange Shortbread Cookies with Apricots :: Popular Recipes
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| Cranberry-Orange Shortbread Cookies with Apricots |
"I become looking to make the ideal citrus-y cranberry shortbread cookie, however it usually felt like some thing changed into missing. So on a final try, once I did not have sufficient dried cranberries to make a full recipe, I threw in some dried apricots and bam! That turned into it! They upload the precise backdrop taste to those shortbread cookies!"
Ingredients :
- 1 three/four cups all-motive flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon floor nutmeg
- 1 cup unsalted butter, softened
- half cup white sugar
- 1 teaspoon vanilla extract
- 2 huge oranges, zested
- 1 cup finely chopped dried cranberries
- half of cup finely chopped dried apricots
Instructions :
| Prep : 20M | Cook : 32M | Ready in : 5H10M |
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- Combine flour, baking powder, salt, and nutmeg in a bowl; blend together.
- Cream butter in a large bowl using an electric blender till fluffy and lightened in color slightly. Add sugar and cream on medium-excessive velocity till light and fluffy, several more mins. Mix in vanilla and orange zest. Add flour aggregate in 3 batches and blend till simply mixed, kneading the ultimate addition by hand. Knead in cranberries and apricots.
- Divide dough in 1/2 and roll out into 1 1/2x7-inch lengthy logs. Wrap every log in parchment paper and refrigerate until dough is chilled, at the least 4 hours.
- Preheat the oven to 350 levels F (a hundred seventy five ranges C). Line 2 baking sheets with parchment paper.
- Remove dough from the fridge and cut every log into approximately 16 slices that are 1/three-inch thick. Place slices 1 inch apart on prepared baking sheets.
- Bake in the preheated oven till cookies just start to turn barely golden on bottom, 20 to twenty-five mins. Cool on baking sheets for five minutes before putting off to wire racks to chill completely. Store in an hermetic box.
Notes :
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