• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Two Cups Flour
  • Cookbook
  • Recipes🌿
  • Print Shop
  • About
    • Photography
    • Privacy Policy
  • Blog
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Cookbook
  • Recipes🌿
  • Print Shop
  • About
    • Photography
    • Privacy Policy
  • Blog
  • Subscribe
×

Home » Cookies + Bars » Apricot Basil Shortbread Cookies

Apricot Basil Shortbread Cookies

Published: Apr 4, 2019 · Modified: Jun 2, 2020 by Jenn · This post may contain affiliate links

Jump to Recipe

These Apricot Basil Shortbread Cookies may sound like an odd combo, but after the first batch I know you will be making more! They have zesty citrus flavor with a touch of sweet basil. Apricot cookies are the perfect addition to a cup of tea at an afternoon party.

Baking With Basil

This shortbread cookie recipe has two tablespoons of freshly chopped sweet basil. Mixed with the citrus notes of orange zest and dried apricots the basil adds a hint of sweet mint and cloves flavor when baked. Trust me you will be scarfing these cookies just as quickly as I did!

how to make shortbread cookies with apricots and basil.
Homemade shortbread cookies with fresh basil.

What do Apricot Basil Cookies taste like?

The flavor of these cookies is mainly apricot and orange. Basil brings a sweet almost spicy mint flavor to the strong citrus. When sweet basil is eaten raw it can have a peppery taste, but when baked its more of a minty clove. So using basil in cookies creates a fresh balance.

Try these Dried Apricots :

Made in Nature Organic Dried Apricots

Mariani Organic Sun Dried Unsulfured Apricots

 What are Shortbread Cookies?

Shortbread cookies use a large amount of butter to create their texture. Without the use of leavening agents like baking powder, the cookies retain their shape easily without spreading. Hence the term “short” meaning they do not rise

Tips for Shortbread Apricot Cookies:

  • Dust your countertop and rolling pin with flour to prevent sticking.
  • I used a 2 inch flower cookie cutter, but feel free to use any shape or size.
  • Bake cookies on the middle rack.
  • I keep a close eye on them and remove just when the edges start to show a little browning.
  • They will be a little soft, but firm as they cool.

How to Store Shortbread Cookies

Store cooled apricot shortbread cookies in an air tight container at room temperature for up to a week or keep in the fridge for 10 days of freshness.

They can also be stored in the freezer by placing in a freezer safe plastic bag for up to 3 months. Let cookies thaw to room temperature before serving.

Homemade apricot cookies served with peach tea.

How to Minimize Cookie Spreading

  • Make sure to chill the dough before baking – The butter in the cookies must be properly chilled before baking. Cold cookies prevent the butter from melting too quickly which causes the cookies to spread.
  • Never place the cookies on a warm tray – ALWAYS use a room temperature or chilled baking tray. A warm tray will cause the butter to melt to fast.
  • Don’t bake the cookies at a low temperature – While some cookies do well at 325 F , I have raised the temp to 350 F to ensure the cookies set quickly and prevent too much spreading.
Apricot shortbread cookies with orange zest and fresh basil.

Apricot Basil Shortbread Cookies

Apricot Basil Shortbread Cookies are a soft melt in your mouth shortbread cookie flavored with orange, dried apricots, and sweet basil. 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 14 minutes
chilling time: 30 minutes
Total Time: 24 minutes
Servings: 42 cookies
Calories: 63kcal
Author: Jenn

Ingredients

  • ¾ Cup (190 grams) Unsalted Butter softened at room temperature
  • ⅔ Cup (165 grams) Granulated Sugar pulsed in food processor to be extra fine
  • 1 teaspoon Vanilla Extract
  • 2 ½ Tablespoons Orange Zest
  • 2 Tablespoons Fresh Sweet Basil Leaves chopped
  • 2 ¼ Cups (282 grams) All Purpose Flour
  • ⅛ teaspoon Kosher Salt
  • ½ Cup (95 g) Dried Apricots chopped

Instructions

  • Preheat oven to 350 F (176 C) and line two cookies sheets with silicone baking mats or parchment paper.
  • Place butter and sugar to bowl of stand mixer fitted with paddle attachment. Beat on medium low speed until smooth. Don't over beat the butter and sugar. Too much air will cause the cookies to spread.
  • Add orange zest, chopped basil, salt, and vanilla extract and mix until combined.
  • Next, add flour a cup at a time while continue to mix on low speed until a soft cookie dough is formed. Scrape sides and bottom of mixing bowl as needed.
  • Add chopped apricots and mix a couple spins to fold into cookie dough.
  • Transfer dough to lightly floured work surface. Shape into disc with hands. Roll cookie dough to ¼ inch thickness.
  • Use your cookie cutter to cut out as many cookies as you can.
  • Transfer cookies to cooled baking trays. Place cookies 1-2 inches apart. Set cookie trays in fridge for dough to firm for about 20 minutes before baking.
  • Bake for 14-16 minutes or until edges start to golden in color. Bake time may differ between ovens, so keep an eye on the first batch.
  • Set cookies on cooling rack for 10-15 minutes before serving.

Notes

Brew a pot of peach tea or grab some milk, pull up a chair outside and nibble your cookies while smelling all the fresh flowers! *The number of cookies you get will depend on the size cutter you use. I was able to make 42 cookies with a 2 inch cutter*
did you make this recipe?Mention @twocupsflour or tag #twocupsflour!

Nutrition

Calories: 63kcal

« Coconut Pistachio Granola
Apricot Hot Cross Buns Loaf »
Get the Brunch Pro Theme

Primary Sidebar

Hi I'm Jenn! Welcome to Two Cups Flour, a blog dedicated to delicious recipes and photography.About me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Order Now!

Cookbook cover with a marshmallow topped pumpkin pie on table missing a slice.

Weekend Muffins

Bowl full of coconut topped muffins on a white table next to flowers.

Pineapple Muffins

Three blueberry muffins on a plate.

Coffee Blueberry Crumble Muffins

Muffin on a plate in the window.

Orange Coconut Muffins

Closeup of a popover pastry on stack of white plates on table, topped with blueberries.

Blueberry Popovers

Copyright © 2023 · Two Cups Flour