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 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 Cookies1 cup (2 sticks) unsalted butter, at room temperature3/4 cup granulated sugar3 large egg yolks1 tablespoon finely grated orange zest2 1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon kosher salt1/2 cup chopped pistachio meat1/2 cup chopped dried apricots1/2 cup chopped dried sour cherriesChocolate glaze4 ounces bittersweet chocolate, melted1 teaspoon neutral oil, such as coconut or vegetableMake 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.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.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.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.Is there a Food52 recipe you'd like to hear us make? Share it with us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/