Description
Jeweled Butter Cookies are buttery, tender cookies studded with vibrant pistachios, dried apricots, and sour cherries, finished with a glossy bittersweet chocolate glaze. These festive cookies boast a tender crumb with bursts of fruity and nutty flavors, perfect for holiday gatherings or special occasions.
Ingredients
Scale
For the cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon freshly grated orange zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup pistachios, roughly chopped
- 1/2 cup dried apricots, roughly chopped
- 1/2 cup dried sour cherries, roughly chopped
For the chocolate glaze:
- 4 ounces bittersweet chocolate, melted
- 1 teaspoon neutral oil, such as coconut or vegetable oil
Instructions
- Make the cookies: In a large bowl, with an electric mixer on medium speed, beat butter and sugar until combined and fluffy, about 2 minutes. Add egg yolks and orange zest and beat until mixed. Gradually beat in flour, baking powder, and salt just until combined. Fold in pistachios, dried apricots, and dried cherries until evenly distributed throughout the dough.
- Shape and chill the dough: Divide the dough into two equal parts. Roll each half into a 2-inch diameter cylinder on a sheet of plastic wrap. Freezing the dough cylinders solidifies them, making slicing easier and cleaner; freeze for 2 to 4 hours until firm.
- Bake the cookies: Preheat the oven to 350°F (175°C). Using a sharp knife, cut ¼-inch thick slices from the frozen dough cylinders. Place the slices on parchment-lined baking sheets, spacing them evenly. Bake for about 15 minutes or until the cookies are set and lightly golden around the edges. Remove from oven and transfer to a wire rack to cool completely.
- Dip in chocolate glaze: Line two cookie sheets with parchment paper. Whisk the neutral oil into the warm melted bittersweet chocolate until glossy and smooth. Pour the chocolate into a shallow glass or ramekin suitable for dipping. Dip each cooled cookie halfway into the chocolate, then place it on the parchment-lined sheets. Allow the chocolate to set at room temperature or refrigerate briefly.
Notes
- Freezing the dough cylinders makes slicing easier and helps cookies keep their shape during baking.
- Use freshly grated orange zest for a bright, fresh citrus aroma that enhances the cookie flavor.
- Ensure cookies are completely cool before dipping in chocolate to prevent melting and mess.
- Store cookies in an airtight container at room temperature; they stay fresh for up to one week.
- For variation, try substituting dried cranberries or raisins for the dried sour cherries.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 22mg
