Cranberry-Orange Shortbread Cookies with Apricots

Name: Cranberry-Orange Shortbread Cookies with Apricots
Total time: 310
Yield: 32
Ingredients: 1 ¾ cups all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; 1 cup unsalted butter, softened; ½ cup white sugar; 1 teaspoon vanilla extract; 2 large oranges, zested; 1 cup finely chopped dried cranberries; ½ cup finely chopped dried apricots

Recipe by Kim from allrecipes.com

Dessert 5 Hr. 10 Mins.

Ingredients

32 servings

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1 ¾ cups all-purpose flour
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¼ teaspoon baking powder
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¼ teaspoon salt
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¼ teaspoon ground nutmeg
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1 cup unsalted butter, softened

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½ cup white sugar
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1 teaspoon vanilla extract
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2 large oranges, zested
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1 cup finely chopped dried cranberries
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½ cup finely chopped dried apricots

Instructions

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.