I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!



Recipe Summary

20 mins
20 mins
4 hrs 30 mins
5 hrs 10 mins
32 cookies


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

110 calories; protein 0.9g 2% DV; carbohydrates 14.1g 5% DV; fat 5.9g 9% DV; cholesterol 15.3mg 5% DV; sodium 23.1mg 1% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
No changes but next time will use apricot pieces - took too long to cut up. Was a big hit with family Read More