Fruit and Nut Holiday Shortbread

Total Time:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min

Yield:
16 cookies
Level:
Intermediate

Ingredients
  • 1/2 cup unsalted butter (1 stick), softened to room temperature
  • 1/3 cup sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries
  • 2 tablespoons mini chocolate chips
  • 2 tablespoons orange marmalade
Directions
  • Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.

  • Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.

  • After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.


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    This recipe is featured in:

    12 Days of Cookies