Description
These Jeweled Butter Cookies are a delightful blend of buttery richness and vibrant, jewel-like dried fruits and pistachios. Perfectly crisp and tender, they are elegantly finished with a glossy bittersweet chocolate glaze that adds a sophisticated touch. Ideal for holiday gifting or special occasions, these cookies combine bright orange zest and chewy dried apricots and cherries to create a festive, flavorful treat.
Ingredients
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
- Make the cookies: In a large bowl, with an electric mixer on medium speed, beat the unsalted butter and granulated sugar together until combined and fluffy, about 2 minutes. Add the egg yolks and freshly grated orange zest, then beat until fully incorporated. Gradually mix in the all-purpose flour, baking powder, and kosher salt until just combined. Fold in the roughly chopped pistachios, dried apricots, and dried sour cherries until evenly distributed throughout the dough.
- Shape and chill dough: Divide the dough into two equal portions. Place each portion onto a sheet of plastic wrap and roll into a 2-inch diameter cylinder, forming two smaller logs for easier handling. Wrap tightly and freeze the cylinders until completely solid, approximately 2 to 4 hours.
- Bake the cookies: Preheat the oven to 350°F (175°C). Using a sharp knife, carefully slice 1/4-inch thick rounds from one frozen dough cylinder. Arrange the slices on parchment-lined baking sheets, spacing them evenly. Bake in the preheated oven until the cookies are set and exhibit a light golden color around their edges, about 15 minutes. Remove from the oven and allow to cool completely on wire racks.
- Prepare and apply chocolate glaze: Line two cookie sheets with parchment paper. Stir the neutral oil into the warm melted bittersweet chocolate until smooth. Pour the chocolate mixture into a short glass or ramekin, choosing a vessel wide enough to dip cookies and deep enough to have about 1 1/2 inches of chocolate at the bottom. Dip each cooled cookie halfway into the chocolate glaze, then transfer it to the prepared parchment-lined sheets. Let the chocolate set at room temperature or place the sheets in the fridge to speed up setting.
- Store the cookies: Once the chocolate is fully set, store the cookies in an airtight container. These jeweled butter cookies will stay fresh for up to one week, making them excellent for advance preparation or gifting.
Notes
- For ease of slicing, keep the dough cylinders well frozen; if the dough gets too soft, return it to the freezer before slicing.
- Use high-quality bittersweet chocolate for the best flavor and smoothness in the glaze.
- To vary the dried fruits, try substituting other tart or sweet dried berries or fruits like cranberries or mango pieces.
- Bring butter and eggs to room temperature before starting for optimal mixing and texture.
- Store the cookies in a cool, dry place to maintain their crispness and chocolate coating integrity.
Nutrition
- Serving Size: 1 cookie (based on 42 cookies per batch)
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
