Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe

I absolutely love this Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe because it’s like a little burst of celebration in every bite. The bright colors from the dried apricots, cherries, and pistachios make these cookies feel festive and special, perfect for holiday gatherings or a cozy afternoon treat. When I first tried this recipe, the balance of buttery richness, fruity sweetness, and just a hint of citrus color me hooked right away.

You’ll find that these cookies aren’t just pretty—they’re delightfully tender and melt in your mouth. The chocolate glaze on top adds that perfect glossy finish and a touch of bitterness to counter the sweet jewels inside. Whether you’re gifting them or enjoying with a cup of tea, this Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe always feels like a winner.

this …

Ingredients You’ll Need

All the ingredients for this Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe are easy to find, and they balance flavor and texture beautifully. The dried fruits bring sweetness and chewiness, while the pistachios add crunch and a pop of color, making these cookies uniquely delightful.

• Unsalted Butter: Using room temperature butter makes creaming easier and ensures a tender crumb.
• Granulated Sugar: Adds sweetness and helps create the cookie’s classic buttery texture.
• Egg Yolks: They enrich the dough, making cookies soft and slightly dense, with a beautiful golden color.
• Freshly Grated Orange Zest: This brightens the flavor and pairs wonderfully with dried fruits.
• All-Purpose Flour: The base of the dough, it provides structure without being too dense.
• Baking Powder: Gives just a little lift to lighten up the cookie texture.
• Kosher Salt: Enhances all the flavors—never skip it!
• Pistachios: Roughly chopped for that perfect nutty crunch and vibrant green contrast.
• Dried Apricots: Chopped for chewiness and fruity sweetness that’s not overpowering.
• Dried Sour Cherries: Their tartness balances the sweet and buttery notes perfectly.
• Bittersweet Chocolate: Melted for the glaze, it adds richness without too much sweetness.
• Neutral Oil (like coconut or vegetable): Mixed into the chocolate for a smooth, shiny glaze.

Variations

I like to mix things up a bit depending on the season or what I have on hand. This Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe is flexible, so feel free to swap fruits or nuts to suit your taste or dietary needs. Personalizing this recipe is part of the fun!

• Fruit Variations: I’ve tried using dried cranberries or golden raisins instead of sour cherries and apricots, and it’s just as delicious with a different twist.
• Nut Substitutions: If you’re not a pistachio fan, chopped almonds or walnuts work great too for that extra crunch.
• Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend has worked well for me; just keep an eye on the dough texture.
• Chocolate-Free: If you prefer, simply dust the cookies with powdered sugar instead of dipping them in chocolate glaze.

How to Make Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe

Step 1: Cream Butter and Sugar to Perfection

Start by beating your room-temperature butter and sugar together on medium speed until light and fluffy—this usually takes about 2 minutes. This step is key because it traps air, making your cookies tender and light. Then, beat in the egg yolks and freshly grated orange zest until everything is well combined. Use freshly grated zest rather than dried for that burst of citrus aroma.

Step 2: Add Dry Ingredients and Dried Fruits

Next, mix the flour, baking powder, and kosher salt in a separate bowl, then gradually beat them into your wet mixture just until everything comes together. Overmixing here will make the cookies tough, so it’s best to stop as soon as the flour disappears. Fold in your chopped pistachios, dried apricots, and sour cherries gently—these are your gorgeous “jewels” that give the cookies their name and charm.

Step 3: Shape and Freeze the Dough Cylinders

Divide the dough in half and shape each portion into a 2-inch cylinder using a sheet of plastic wrap to help roll and shape it smoothly. I love doing two smaller logs rather than one big one because they’re easier to slice evenly later on. Place the wrapped cylinders in the freezer for 2 to 4 hours to firm up—this step makes slicing tidy cookies a breeze and prevents spreading during baking.

Step 4: Slice and Bake Your Cookies

Preheat your oven to 350°F. Using a sharp knife, slice about ¼-inch thick cookies from one frozen cylinder. Place the slices onto parchment-lined baking sheets, spaced about 1 inch apart, then bake for approximately 15 minutes until the edges turn light golden. I recommend letting the cookies cool completely on a wire rack before handling, as they firm up beautifully and finish setting as they cool.

Step 5: Dip in Chocolate Glaze for the Finishing Touch

While the cookies cool, prepare your chocolate glaze by whisking a teaspoon of neutral oil into warm melted bittersweet chocolate—this makes the coating silky and shiny. Transfer the glaze to a narrow but deep container for easy dipping. Then, dip each cookie carefully into the chocolate and set it on parchment paper to firm up at room temperature or in the fridge. Once set, your Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe is ready to impress!

How to Serve Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe

Garnishes

I like to sprinkle a few extra roughly chopped pistachios or a light dusting of powdered sugar on top of the chocolate glaze for an added touch of elegance and texture. Sometimes a tiny pinch of sea salt flakes on the glaze before it sets creates a lovely sweet-salty contrast that my family can’t get enough of.

Side Dishes

This cookie pairs wonderfully with a warm cup of Earl Grey tea or a rich dark coffee. For festive occasions, I often serve them alongside a cheese platter or a bowl of mixed nuts and dried fruit to complement the jewel theme with savory elements.

Creative Ways to Present

For holiday gift-giving, I like to stack these cookies in a clear box tied with a ribbon, so the colorful dried fruits peek through enticingly. Another fun idea is arranging them on a festive platter surrounded by fresh citrus slices and edible flowers for gatherings—guaranteed to get compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe in an airtight container at room temperature, layered between parchment paper to prevent sticking. They stay fresh and flavorful for up to a week, though they rarely last that long in my house!

Freezing

If you want to freeze extras, I recommend freezing the unbaked dough cylinders wrapped tightly in plastic wrap and then in a freezer bag. When ready, slice and bake directly from frozen. Baked cookies also freeze well if wrapped individually in plastic and stored in a sealed container.

Reheating

To reheat baked cookies, pop them in a 300°F oven for 5-8 minutes to regain that fresh-baked warmth without melting the glaze. Avoid microwaving as it can make the chocolate glaze soft or messy.

FAQs

Final Thoughts

This Jeweled Butter Cookies with Dried Fruits and Chocolate Glaze Recipe has become such a favorite in my kitchen because it’s both stunning and delicious without being complicated. It’s the kind of recipe you pull out when you want to impress but also relax and enjoy the process. Give it a try—once you taste that buttery cookie with its sweet, tangy jewels and glossy chocolate coat, I bet it’ll become a staple in your baking rotation too!

Print