Cookie of the Month: August 2024

Buttery, melt-in-your-mouth shortbread is complemented with the tartness of cranberry and bright notes of citrus. Enjoy a recipe that's easy to prepare and yields a crumbly cookie that can be enjoyed year-round.

Cranberry-Orange Shortbread Cookies with Apricots 

The Culinary Team at The Water’s Edge Country Club

Ingredients:      

• 1 3/4 cup all-purpose flour 

• 1/4 teaspoon baking powder 

• 1/4 teaspoon salt 

• 1/4 teaspoon ground nutmeg 

• 1 cup unsalted butter 

• 1/2 cup white sugar 

• 1 teaspoon vanilla extract 

• 2 oranges zested 

• 1 cup dried cranberries, finely-chopped 

• 1/2 cup apricots, finely-chopped  

Directions: 

1. Combine flour, baking powder, salt, and nutmeg in bowl and mix together. 

2. Cream butter in a large bowl using electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium speed until lightly fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches until just combined, kneading the last addition by hand, knead in cranberries and apricots. 

3. Divide dough in half and roll out into two long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least four hours. 

4. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 

5. Remove dough from refrigerator slice dough so that cookies are 1/3 inch thick. Place slices 1-inch apart on prepared baking sheet 

6. Bake in oven for about 20-25 minutes. Remove from sheet tray and place on rack to cool.