Description
These Jeweled Butter Cookies are a delightful treat featuring a rich buttery base studded with vibrant pistachios, dried apricots, and sour cherries. Finished with a smooth bittersweet chocolate glaze, they offer a perfect balance of sweet, tangy, and nutty flavors, ideal for festive occasions or indulging any time you crave a special cookie.
Ingredients
Units
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
- Prepare the cookie dough: In a large bowl, use an electric mixer on medium speed to beat the room-temperature butter and granulated sugar until the mixture is fluffy and combined, about 2 minutes. Then add the egg yolks and freshly grated orange zest, beating until evenly incorporated. Gradually beat in the all-purpose flour, baking powder, and kosher salt. Finally, mix in the chopped pistachios, dried apricots, and dried sour cherries just until evenly distributed within the dough.
- Shape and chill the dough: Divide the cookie dough into two equal halves. Place each half onto a sheet of plastic wrap and roll each into a 2-inch diameter cylinder. This smaller size makes slicing easier later on. Wrap tightly and freeze both cylinders until solid, which should take between 2 to 4 hours.
- Bake the cookies: Preheat your oven to 350°F (175°C). Using a sharp knife, cut the frozen dough cylinders into 1/4-inch thick slices. Arrange the slices on parchment paper-lined baking sheets, leaving space between them. Bake in the preheated oven until the cookies are firm and have a light golden edge, about 15 minutes. Once baked, transfer the cookies to a cooling rack and allow them to cool completely.
- Glaze the cookies with chocolate: Line two cookie sheets with parchment paper for glazing. Whisk the neutral oil into the warm melted bittersweet chocolate to create a smooth glaze. Pour the chocolate mixture into a glass or ramekin wide enough for dipping but narrow enough to have approximately 1 1/2 inches depth of chocolate. Dip each cooled cookie into the chocolate to coat partially or fully as preferred, then place back onto the parchment-lined sheets to set. Let the chocolate set at room temperature or speed up setting by refrigerating.
- Store the cookies: Once the glaze has fully set, store the jeweled butter cookies in an airtight container. They will keep fresh for up to one week, making them perfect for advance preparation or gifting.
Notes
- Freezing the dough cylinders properly is essential to achieve clean, uniform cookie slices.
- You can substitute dried fruits with others like cranberries or raisins, depending on preference.
- Use a sharp knife to slice frozen dough to prevent crumbling or squashing.
- For a richer glaze, ensure the chocolate is not overheated; gently melt and stir for best texture.
- Cookies can be stored at room temperature if kept airtight but refrigerate in warm climates to maintain crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
