On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sam starts listing them at me-a-recipe.simplecast.com/episodes/samantha-seneviratne?t=1m44s">1:44) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sam uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Jeweled Butter Cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1 tablespoon finely grated orange zest
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup chopped pistachio meat
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried sour cherries

Chocolate glaze

• 4 ounces bittersweet chocolate, melted
• 1 teaspoon neutral oil, such as coconut or vegetable

1. Make the cookies: In a large bowl, with an electric mixer on medium, beat butter and sugar until combined and fluffy, about 2 minutes. Add egg yolks and orange zest and beat until combined. Beat in flour, baking powder, and salt. Add pistachios, apricots, and cherries and beat just until evenly distributed.
2. Divide the dough in half. Tip each half out onto a sheet of plastic wrap and roll into a 2-inch cylinder. (Two smaller cylinders are easier to work with than one big one.) Freeze cylinders until solid, 2-4 hours.
3. Preheat oven to 350°F. Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder. Place slices on parchment-lined cookie sheets and bake until set and light golden around the edges, about 15 minutes. Transfer to a rack and let cool completely.
4. Dip the cookies: Line two cookie sheets with parchment paper. Whisk the coconut oil into the warm melted chocolate. Transfer the chocolate to a short glass or ramekin (it should be wide enough to dip the chocolate but narrow enough that you have about at least 1 1/2 inches of chocolate at the bottom). Dip cookies into the chocolate and transfer to the prepared sheets. Let set at room temperature or in the fridge.

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Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/