Ingredients and Weight:
- All-purpose flour: 280g (2 cups)
- Unsalted butter (cold and cut into small cubes): 230g (1 cup)
- Sugar: 140g (1 cup)
- Grated orange zest: 1 tablespoon
- Dried cranberries: 100g (1 cup)
- Finely chopped dried apricots: 100g (1 cup)
Preparation Time:
15 minutes
Cooking Time:
15-18 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, butter, and sugar. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Stir in the orange zest, cranberries, and apricots.
- Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface to a thickness of 1/2 inch.
- Cut the dough into your desired shapes and place on the prepared baking sheet.
- Bake for 15-18 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie:
- Calories: 150
- Fat: 7g
- Saturated fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
Dish Characteristics:
- Crispy and buttery shortbread texture
- Sweet and tangy flavors of cranberries and oranges
- Chewy bites of dried apricots
- Festive orange dessert
User Comments:
- "These cookies are a perfect balance of tart and sweet, with the apricots adding a chewy texture that makes them irresistible."
- "I love the orange zest in these cookies. It gives them a burst of fresh citrus flavor."
- "These cookies are so easy to make, and they always turn out perfectly. I've made them for parties and they're always a hit."
- "The combination of cranberries and apricots is a great way to add a touch of color and nutrition to your cookie platter."
- "These cookies are a great way to use up leftover cranberries and apricots. They're a delicious treat that's perfect for any occasion."
Special Precautions and Tips:
- Be sure to chill the dough for at least 30 minutes before rolling and baking. This will help prevent the cookies from spreading too much in the oven.
- If you don't have dried apricots, you can substitute dried cherries or raisins.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
