Description
Jeweled Butter Cookies are a delightful treat featuring rich, buttery dough studded with vibrant pistachios, dried apricots, and sour cherries. Finished with a glossy bittersweet chocolate glaze, these cookies combine fruity tartness and nutty crunch with smooth chocolate, perfect for festive occasions or everyday indulgence.
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)
Instructions
- Make the cookies: In a large bowl, with an electric mixer on medium speed, beat the unsalted butter and granulated sugar together until combined and fluffy, about 2 minutes. Add the egg yolks and freshly grated orange zest, beating until fully incorporated. Gradually beat in the all-purpose flour, baking powder, and kosher salt. Finally, fold in the roughly chopped pistachios, dried apricots, and dried sour cherries, mixing just until evenly distributed throughout the dough.
- Shape dough cylinders: Divide the cookie dough in half. Lay each portion onto a sheet of plastic wrap and roll into a 2-inch diameter cylinder. Creating two smaller cylinders makes handling easier than one large roll. Place the dough cylinders in the freezer and chill until solid, which will take approximately 2 to 4 hours.
- Bake the cookies: Preheat your oven to 350°F (175°C). Using a sharp knife, slice the frozen dough cylinders into 1/4-inch thick rounds. Arrange the slices on parchment-lined baking sheets, spacing them slightly apart. Bake in the preheated oven until they are set and lightly golden around the edges, about 15 minutes. Remove the cookies and transfer them to a wire rack to cool completely.
- Prepare and apply the chocolate glaze: Line two cookie sheets with parchment paper. Whisk the neutral oil into the warm melted bittersweet chocolate to create a smooth glaze. Pour the chocolate mixture into a narrow glass or ramekin wide enough to dip the cookies comfortably, ensuring at least 1 ½ inches of depth. Dip each cooled cookie into the chocolate glaze, coating it partially or fully as desired, then place it back onto the prepared sheets. Allow the chocolate to set at room temperature or refrigerate until firm.
- Storage: Once the chocolate glaze has set, store the cookies in an airtight container. They will keep fresh for up to one week.
Notes
- Freezing the dough is essential for easy slicing and maintaining cookie shape during baking.
- Using fresh orange zest adds a bright citrus note that complements the dried fruit.
- Chopped pistachios can be substituted with other nuts like almonds or pecans if preferred.
- For a smoother chocolate glaze, ensure the chocolate is melted gently and combined thoroughly with the oil.
- Cookies can be partially dipped or fully coated with chocolate depending on your presentation preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.7 g
- Protein: 1.5 g
- Cholesterol: 25 mg
