Description
Jeweled Butter Cookies are delicate, buttery treats studded with vibrant dried fruits and pistachios, offering a perfect balance of sweet and nutty flavors. Enhanced with a subtle hint of orange zest and dipped in a rich bittersweet chocolate glaze, these cookies make an elegant and festive dessert or gift.
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 oil
Instructions
- Make the cookies: In a large bowl, using an electric mixer on medium speed, beat the unsalted butter and granulated sugar together until the mixture is fluffy and well combined, about 2 minutes. Add the egg yolks and freshly grated orange zest, beating until incorporated. Gradually add the all-purpose flour, baking powder, and kosher salt, mixing until just combined. Fold in the chopped pistachios, dried apricots, and dried sour cherries until evenly distributed throughout the dough.
- Shape and chill: Divide the dough into two equal parts. Place each half onto a sheet of plastic wrap and roll them into 2-inch diameter cylinders. Wrapping tightly in the plastic wrap, freeze the cylinders until they are firm and solid, approximately 2 to 4 hours, to make slicing easier and maintain shape during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Remove one dough cylinder from the freezer and, using a sharp knife, slice it into 1/4-inch thick rounds. Place the cookie slices on parchment paper-lined baking sheets, spaced evenly. Bake in the preheated oven for about 15 minutes, or until the cookies are set and lightly golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.
- Dip the cookies: Line two cookie sheets with parchment paper for cooling. Stir the neutral oil into the warm melted bittersweet chocolate to create a smooth, glossy glaze. Pour the chocolate into a short glass or ramekin that allows for easy dipping with enough depth to coat the cookies. Dip each cooled cookie halfway or fully into the chocolate, then place them on the prepared parchment-lined sheets. Allow the chocolate to set at room temperature or refrigerate for faster setting.
- Storage: Once set, store the cookies in an airtight container. They will keep fresh and flavorful for up to one week.
Notes
- Freezing the dough cylinders solid before slicing prevents the cookies from losing their shape while baking.
- You can substitute the dried fruits for other favorites like dried cranberries or figs.
- If bittersweet chocolate is too intense, use semisweet chocolate for a sweeter glaze.
- Ensure the butter is at room temperature for easier mixing and a smoother dough.
- Dipping cookies in chocolate can be done partially or fully depending on your preference.
Nutrition
- Serving Size: 1 cookie (based on 42 cookies yield)
- Calories: 110
- Sugar: 6g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
