Cranberry-Orange Shortbread Cookies with Apricots

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until well combined. (5 minutes)

In a large bowl, cream the softened butter using an electric mixer until light and fluffy. Gradually add the sugar and continue creaming on medium-high speed until the mixture is very light and airy. (8 minutes)

Mix in the vanilla extract and orange zest until well incorporated. (2 minutes)

Gradually add the flour mixture to the butter mixture in three additions, mixing until just combined after each addition. Be careful not to overmix. For the final addition, gently knead the dough by hand to ensure everything is evenly incorporated. (7 minutes)

Knead in the finely chopped dried cranberries and apricots until evenly distributed throughout the dough. (3 minutes)

Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1 1/2 inches in diameter and 7 inches long. (10 minutes)

Wrap each log tightly in parchment paper and refrigerate for at least 4 hours, or preferably overnight, to allow the dough to chill completely. (240 minutes)

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (5 minutes)

Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice each log into approximately 16 cookies, each about 1/3-inch thick. (8 minutes)

Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie. (5 minutes)

Bake in the preheated oven for 20 to 25 minutes, or until the cookies are just beginning to turn slightly golden brown on the bottom. (20 minutes)

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. (5 minutes)

Store the cooled cookies in an airtight container at room temperature. (2 minutes)