Recipe courtesy of Melissa d'Arabian
Save Recipe Print
Fruit and Nut Holiday Shortbread
Total:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min
Yield:
16 cookies
Level:
Intermediate
Total:
1 hr
Prep:
25 min
Inactive:
15 min
Cook:
20 min
Yield:
16 cookies
Level:
Intermediate

Ingredients

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.

More from:

12 Days of Cookies

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Shortbread Cookies

Recipe courtesy of Ina Garten

Shortbread Hearts

Recipe courtesy of Ina Garten

Banana Nut Muffins

Recipe courtesy of Tyler Florence

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Nut Butter Brownies

Recipe courtesy of Food Network

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Individual Fruit Pizzas

Recipe courtesy of Ree Drummond

Sugar Cookies

Recipe courtesy of Alton Brown

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories