Ingredients for Tropical Breeze Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Powdered Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 ½ cups all-purpose flour + 2 tablespoons for dredging apricots
- Lemon, Zest Of
- Salted Cashews
- Sweetened Coconut
- Apricot
- ½ cup raisins
- Wax Paper
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How to Make Tropical Breeze Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar in an electric mixer until light and fluffy. (If mixing by hand, use a wooden spoon and mix until well combined).
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon orange extract until well combined.
- In a small bowl, toss 1 cup chopped dried apricots with 2 tablespoons all-purpose flour.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and ½ teaspoon lemon zest.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, along with 1 cup cashews, 1 cup shredded sweetened coconut, the floured apricots, and ½ cup raisins. Mix until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a 2-inch diameter log on a sheet of waxed paper.
- Wrap each log tightly in waxed paper, twisting the ends to seal. Refrigerate for at least 6 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds.
- Place cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 13-15 minutes, or until golden brown and firm to the touch.
- Let the cookies cool on the baking sheets for 1-2 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
8g
Carbs
1g
