 |
Prep Time: 360 Minutes Cook Time: 15 Minutes |
Ready In: 375 Minutes Servings: 6 |
|
Crispy fruity cookies with a buttery texture. Ingredients:
1 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup powdered sugar |
1 large egg |
1 teaspoon vanilla |
1 teaspoon orange extract |
2 1/4 cups flour |
1 lemon, zest of |
1/2 cup chopped roasted salted cashews |
3/4 cup sweetened coconut |
1/2 cup chopped apricot |
1 tablespoon flour |
1/2 cup raisins |
wax paper (optional) |
Directions:
1. In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
2. Add egg, vanilla, orange extract, mixing well.
3. Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
4. Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
5. Mix together until a nice dough forms, but do not overmix.
6. Divide dough into 2 parts, and place each part onto waxed paper.
7. Using your hands, form each into a long log about 2-inches in diameter.
8. Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
9. The next day, preheat oven to 350°F.
10. Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
11. Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
12. Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
13. Store cookies in an airtight container.
|
|