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.
Servings 42 cookies
Calories 63kcal
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*
Nutrition
Calories: 63kcal