Tropical Breeze Cookies are crispy, fruity cookies with a buttery character reminiscent of shortbread made from refrigerated dough and sliced.
I first made these back in 2005 as part of a contest to develop recipes using a set number of ingredients from a pre-constructed list at Food.com. I didn’t hang around long enough to put them in the contest, but they turned out really good. I eventually posted the recipe there in 2008 (I have had an “on again/off again” relationship with that website, but what can you do?)
I like these cookies a lot and find them to be a bit like shortbread, only fruitier and more festive. One of the best things about this recipe is that you can make the dough, then finish them later when you have more time since it is a refrigerated dough. Things can be so hectic around the holidays!
I hope you enjoy them as much as I do and find them to be a real “winner” on your holiday cookie trays.
- Prep Time: 6 hrs
- Total Time: 6 hrs 15 mins
- Yield: 84 cookies
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 2 1/4 cups flour
- 1 lemon, zest of
- 1/2 cup chopped roasted salted cashews
- 3/4 cup sweetened coconut
- 1/2 cup chopped apricot
- 1 tablespoon flour
- 1/2 cup raisins
- wax paper (optional)
- In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
- Add egg, vanilla, orange extract, mixing well.
- Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
- Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
- Mix together until a nice dough forms, but do not overmix.
- Divide dough into 2 parts, and place each part onto waxed paper.
- Using your hands, form each into a long log about 2-inches in diameter.
- Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
- The next day, preheat oven to 350°F.
- Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
- Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
- Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
- Store cookies in an airtight container.
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