Description
Jeweled Butter Cookies are a delightful treat combining a rich buttery base with vibrant dried fruits and crunchy pistachios, finished with a smooth bittersweet chocolate glaze. These elegant cookies are perfect for festive occasions or gifting, offering a beautiful mix of texture and flavor with a hint of orange zest.
Ingredients
Units
Scale
For the cookies:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon freshly grated orange zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup pistachios, roughly chopped
- 1/2 cup dried apricots, roughly chopped
- 1/2 cup dried sour cherries, roughly chopped
For the chocolate glaze:
- 4 ounces bittersweet chocolate, melted
- 1 teaspoon neutral oil, such as coconut or vegetable oil
Instructions
- Make the cookies: In a large bowl, use an electric mixer on medium speed to beat the butter and sugar together until they become fluffy and well combined, about 2 minutes. Add the egg yolks and freshly grated orange zest, then beat again until fully incorporated. Gradually mix in the all-purpose flour, baking powder, and kosher salt. Finally, fold in the chopped pistachios, dried apricots, and dried sour cherries just until evenly distributed throughout the dough.
- Shape the dough: Divide the dough into two equal halves. Place each half onto a sheet of plastic wrap and roll each into a cylinder about 2 inches in diameter. Wrapping it tightly helps maintain shape. Freeze the dough cylinders until they are solid, which should take about 2 to 4 hours. This chilling step makes slicing easier and helps keep the cookies sturdy during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Using a sharp knife, cut the frozen dough cylinders into thin slices approximately 1/4 inch thick. Arrange the slices on parchment-lined baking sheets, spacing them evenly. Bake the cookies in the preheated oven until they are set and lightly golden around the edges, about 15 minutes. After baking, transfer the cookies to a wire rack and allow them to cool completely.
- Prepare the chocolate glaze and dip: Line two cookie sheets with parchment paper. Whisk the neutral oil into the warm melted bittersweet chocolate to create a smooth dipping glaze. Pour the chocolate mixture into a short glass or ramekin that is wide enough to dip the cookies but narrow enough to have about 1 ½ inches depth of chocolate. Dip each cooled cookie halfway into the chocolate glaze, then set them onto the prepared parchment-lined sheets. Allow the chocolate to set at room temperature or refrigerate briefly until firm.
- Storage: Once the chocolate has set, place the cookies in an airtight container. They can be stored at room temperature for up to one week, maintaining their freshness and texture.
Notes
- Freezing the dough cylinders before slicing prevents the dough from spreading and helps keep the cookie shape uniform.
- Using a sharp knife ensures clean slices, providing even cookies that bake uniformly.
- Substitute dried fruits with your favorites such as cranberries or cherries for variation.
- To make the chocolate glaze shinier, tempering the chocolate can be done before mixing in the oil.
- Ensure the cookies are completely cool before dipping to prevent the chocolate from melting unevenly.
Nutrition
- Serving Size: 1 cookie (approx. 20 g)
- Calories: 110
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 30 mg
