Best Fruit And Nut Shortbread Recipes

FRUIT AND NUT SHORTBREAD

Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by Carol

Categories Desserts Cookies Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 6

Ingredients

1 cup butter
1 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
⅔ cup candied cherries, halved
½ cup chopped walnuts

Steps:

Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g

FRUIT AND NUT HOLIDAY SHORTBREAD

Fruit and Nut Holiday Shortbread image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 16 cookies

Number Of Ingredients 8

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

Steps:

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.