Tangy Surprise Shortbread

Recipe by Engrossed
READY IN: 35mins




  • Shortbread:
  • Preheat oven to 350°F.
  • In a small bowl or cup stir together diced dried apricots, dried cranberries, cointreau and 1/4 cup fresh squeezed orange juice. Let sit for 15 minutes or more.
  • Melt butter in microwave.
  • In a large mixing bowl combine melted butter and 1 tablespoon of orange zest. With an electric mixer on medium speed beat in brown sugar,powdered sugar and vanilla.
  • On low speed beat in flours 1/2 cup at a time, scraping the sides down after each addition until mixture resembles soft crumbs.
  • Drain dried fruits and reserve liquid for glaze if desired.
  • Stir dried fruits and white chocolate chips into the shortbread dough.
  • Press dough evenly into an ungreased 15x10 cookie sheet with 1/2" sides. Prick the top all over with a fork.
  • Place on the middle rack in preheated oven and bake for 18-22 minutes until firm to the touch and very lightly browned around the edges.
  • Let cool 5 minutes. Cut into 48 squares with a sharp knife while it's still warm.
  • Optional Glaze:
  • In a small bowl stir together sifted powdered sugar, orange zest, cointreau and fresh squeezed orange juice until a thick pourable consistency is reached.
  • Pour glaze over cooled cut shortbread still in the pan and spread in a thin even layer with a spatula. Let glaze harden.
  • Lift out squares with a butter knife inserted under the edge of them.