This is a really simple, really delicious butter cookie. It's studded with pieces of sour cherry, and pistachio, and apricots, and flavored with a little bit of orange. They're basically a cookie that is meant for a cup of tea, which is basically my favorite kind of cookie.
This is a great recipe for the holidays because you can basically make this dough well in advance, form it into a log, throw it into your freezer and then forget about it for, I would say, up to 3 months and then just bake them as you need them. It also makes 3 1/2 dozen cookies, which is a lot of cookies, so great for sharing, great for cookie swaps, and things like that. I like to have a cookie dough in my freezer at all times, just so I can bake a few off whenever I have a warm cup of tea and a book ready to go, or someone desperately needs a little dessert.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Sam whisks, rolls, and dips her way through this recipe, offering insider tips and backstory along the way —Samantha Seneviratne
(2 sticks) unsalted butter, at room temperature
large egg yolks
finely grated orange zest
2 1/2 cups
chopped pistachio meat
chopped dried apricots
chopped dried sour cherries
bittersweet chocolate, melted
neutral oil, such as coconut or vegetable
In This Recipe
Make the cookies: In a large bowl, with an electric mixer on medium, beat butter and sugar until combined and fluffy, about 2 minutes. Add egg yolks and orange zest and beat until combined. Beat in flour, baking powder, and salt. Add pistachios, apricots, and cherries and beat just until evenly distributed.
Divide the dough in half. Tip each half out onto a sheet of plastic wrap and roll into a 2-inch cylinder. (Two smaller cylinders are easier to work with than one big one.) Freeze cylinders until solid, 2-4 hours.
Preheat oven to 350°F. Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder. Place slices on parchment-lined cookie sheets and bake until set and light golden around the edges, about 15 minutes. Transfer to a rack and let cool completely.
Dip the cookies: Line two cookie sheets with parchment paper. Whisk the coconut oil into the warm melted chocolate. Transfer the chocolate to a short glass or ramekin (it should be wide enough to dip the chocolate but narrow enough that you have about at least 1 1/2 inches of chocolate at the bottom). Dip cookies into the chocolate and transfer to the prepared sheets. Let set at room temperature or in the fridge.