My preferred casserole to bring when there is a dish to pass is this one. It is constantly wanted! It’s a rice and broccoli casserole with cheese that is absolutely delicious!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 32 |
| Yield: | 32 cookies |
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 large oranges, zested
- 1 cup finely chopped dried cranberries
- ½ cup finely chopped dried apricots
Instructions
- Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
- Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
- Divide dough in half and roll out into two 1 1/2×7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
- Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 23 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is so easy and is so perfect! I made them over the holidays to give as gifts. And have had to share the recipe with others. They are so festive looking with the red and gold. I made no changes. Just be careful while they are cooling as they are very delicate.
No changes but next time will use apricot pieces – took too long to cut up. Was a big hit with family