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
- Prep time 2 hours 10 minutes
- Cook time 15 minutes
- makes 3 1/2 dozen
(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
- Chocolate glaze
bittersweet chocolate, melted
neutral oil, such as coconut or vegetable
- 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.