Basil Orange Shortbread Cookies
Serves 42
10 mins prep
14 mins cook
30 mins chilling time
24 mins total
Basil Orange Shortbread Cookies are a soft melt in your mouth shortbread cookie flavored with orange zest, dried apricots, and sweet basil.
cup(190 grams) Unsalted Buttersoftened at room temperature
cup(165 grams) Granulated Sugarpulsed in food processor to be extra fine
tbspOrange Zest
tbspFresh Sweet Basil Leaveschopped
cup(282 grams) All Purpose Flour
tspKosher Salt
cup(95 g) Dried Apricotschopped
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Preheat oven to 350℉ (180℃) and line two cookies sheets with silicone baking mats or parchment paper.
Place butter and sugar to bowl of stand mixer fitted with paddle attachment. Beat on medium low speed until smooth. Don't over beat the butter and sugar. Too much air will cause the cookies to spread.
Add orange zest, chopped basil, salt, and vanilla extract and mix until combined.
Next, add flour a cup at a time while continue to mix on low speed until a soft cookie dough is formed. Scrape sides and bottom of mixing bowl as needed.
Add chopped apricots and mix a couple spins to fold into cookie dough.
Transfer dough to lightly floured work surface. Shape into disc with hands. Roll cookie dough to 1/4 inch thickness.
Use your cookie cutter to cut out as many cookies as you can.
Transfer cookies to cooled baking trays. Place cookies 1-2 inches apart. Set cookie trays in the fridge for dough to firm for about 20 minutes before baking.
Bake for 14-16 minutes or until edges start to golden in color. Bake time may differ between ovens, so keep an eye on the first batch.
Set cookies on cooling rack for 10-15 minutes before serving.