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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

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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

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Reader Interactions

Comments

  1. Britt .eu

    May 07, 2019 at 8:32 pm

    5 stars
    LOVED them! I was skeptical bc I make shortbread a lot and I use refined white sugar and one egg. Didn’t understand how the dough would come together. But after adding the blendered apricots and basil, it came together perfectly. These cookies are so so so good! Followed exactly except added a little flaky sea salt to top. Will definitely be keeping this recipe. Thank yuh for sharing it!!

    Reply
    • Jenn

      May 07, 2019 at 9:05 pm

      Hi Britt!! Thank you so much! I will have to try them with flaky sea salt 🙂

      Reply
  2. elle

    July 01, 2019 at 11:46 am

    Could I leave out the basil for this recipe?

    Reply
    • Jenn

      July 05, 2019 at 8:33 pm

      Hi Elle, I haven’t tried them without the basil. It adds sweetness and moisture to the mix to keep the dough together.

      Reply
  3. Leandra

    July 10, 2019 at 3:01 pm

    5 stars
    HI Jenn,
    looks like an amazing recipe. do you think I can sub lemon and mint in for the orange and basil in this recipe? Just working with what I have. planning to make a fresh apricot jam to go with these since we have so many from our apricot trees.
    thank you!

    Reply
    • Jenn

      July 11, 2019 at 1:14 pm

      Hi Leandra! You can definitely swap out the orange zest for lemon zest. Try the mint leaves and see how they go! I know the basil adds moisture and sweetness, so the mint should work fine. Let me know how they turn out.

      Reply
    • Jenn

      July 11, 2019 at 1:15 pm

      you can also try this recipe without adding the flowers!! https://twocupsflour.com/edible-flower-cookies/

      Reply

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

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