Description
Jeweled Butter Cookies are a delightful treat featuring a rich buttery base studded with vibrant pistachios, dried apricots, and sour cherries. Finished with a smooth bittersweet chocolate glaze, these cookies offer a perfect balance of sweet, tangy, and nutty flavors, making them ideal for festive occasions or anytime indulgence.
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
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 combined and fluffy, about 2 minutes. Add the egg yolks and freshly grated orange zest, continuing to beat until fully incorporated. Gradually add the all-purpose flour, baking powder, and kosher salt, mixing until just combined. Fold in the roughly chopped pistachios, dried apricots, and dried sour cherries, ensuring they are evenly distributed throughout the dough.
- Shape and freeze the dough: Divide the dough into two equal halves. Place each half on a sheet of plastic wrap and roll into cylinders about 2 inches in diameter. The smaller cylinders are easier to handle and cut later. Wrap tightly and freeze the dough cylinders until they are solid, which typically takes between 2 to 4 hours.
- Bake the cookies: Preheat your 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. Arrange the slices on parchment paper-lined baking sheets, spacing them slightly apart. Bake in the preheated oven until the cookies are set and the edges turn a light golden brown, approximately 15 minutes. Once baked, transfer the cookies to a wire rack to cool completely.
- Dip in chocolate glaze: Prepare the chocolate glaze by whisking the neutral oil into the warm melted bittersweet chocolate until smooth and glossy. Pour the chocolate mixture into a narrow but wide-enough container to allow easy dipping. Dip each cooled cookie halfway into the chocolate, then place it on parchment-lined cookie sheets to set. Allow the chocolate to firm up at room temperature or chill in the refrigerator if preferred.
- Store the cookies: Once the chocolate glaze has set, store the jeweled butter cookies in an airtight container. They will remain fresh and delicious for up to one week.
Notes
- Freezing the dough cylinders makes slicing easier and helps maintain the shape of the cookies during baking.
- Ensure the butter is softened to room temperature for easier mixing and a smoother cookie texture.
- Use a sharp knife for clean, even cookie slices.
- For best flavor, use fresh orange zest and quality bittersweet chocolate.
- If you prefer, you can skip the chocolate glaze for a simpler presentation.
- Store cookies in a cool place to prevent the chocolate from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
