Photo: Fruit and Nut Holiday Shortbread Recipe
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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By foodcb
on December 11, 2010
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I was doubtful about the size they suggested, so I made them 1x2 instead of 1/2x2. Probably bit too big a cookie, as they do spread, but they are yummy. I think that they were difficult to assemble, as far as piling on the topping, which looks like it won't stay stuck on top! Sure enough, it's crumbling off of the tops of cookies already. For batch two, I added some crystalized sugar and it looks like a bit of sparkle snow or ice crystals, which I think makes them look a bit christmassier!
By Chef #1358154
on December 09, 2010
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Cranberries, pecans, and chocolate chips...You can't go wrong. Perfect for a more upscale cookie exchange. Definitely a must have for our Ladies Church luncheon. Here are some more cookie exchange ideas http://bit.ly/giQZlo
By stefin
Honolulu, HI
on December 08, 2010
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These tasted good although a bit too sweet for my taste but my main problem was the small amount of dough this recipe made. HOW in the world did Melissa get 16 half inch thick cookies out of it? If I had made them a half " thick I might have gotten 8. Disappointing.
Next time I'll double the recipe!
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