Delicious Cranberry Orange Shortbread Cookies with a Twist of Apricots

These cranberry orange shortbread cookies with apricots are a delightful treat for any occasion. The combination of tart cranberries, citrusy oranges, and sweet apricots creates a unique and irresistible flavor that will have everyone coming back for more. These cookies are perfect for holiday gatherings, parties, or just a cozy night in.

Ingredients

• 1 cup dried cranberries
• 1/2 cup chopped dried apricots
• Zest of 1 orange
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. In a small bowl, soak the dried cranberries in hot water for 10 minutes. Drain and pat dry.
2. In a food processor, pulse the cranberries, chopped apricots, and orange zest until finely chopped.
3. In a medium bowl, whisk together the flour and salt.
4. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
5. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
6. Fold in the cranberry-apricot mixture until well combined.
7. Divide the dough in half and shape each half into a log. Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour.
8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet.
10. Bake for 12-15 minutes, or until the edges are golden brown.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Enjoy these delightful cranberry orange shortbread cookies with apricots with a cup of tea or coffee.

Interesting Facts