Fruit and Nut Shortbread

Fruit and Nut Shortbread
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    18 People
  • VIEWS
    15

A delightful tapestry of textures and flavors, our Fruit and Nut Shortbread elevates your holiday baking with buttery richness, bright bursts of candied cherry, and the satisfying crunch of walnuts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    39 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    7 g
  • Sodium
    81 mg
  • Sugar
    15 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. (5 minutes)

02

Step

Beat in the egg yolk until well combined. (1 minute)

03

Step

Gradually add the flour, mixing until just combined. Be careful not to overmix. (3 minutes)

04

Step

Gently fold in the candied cherries and toasted walnuts. (2 minutes)

05

Step

Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. (5 minutes)

06

Step

Wrap each log tightly in waxed paper or parchment paper. Chill in the refrigerator overnight, or for at least 4 hours. (240 minutes)

07

Step

Preheat oven to 375 degrees F (190 degrees C). (10 minutes)

08

Step

Remove the chilled dough from the refrigerator. Using a sharp knife, slice the logs into thin rounds, about 1/8 inch thick. (10 minutes)

09

Step

Place the sliced shortbread cookies onto greased cookie sheets, leaving a little space between each cookie. (5 minutes)

10

Step

Bake for 8-10 minutes, or until the edges are lightly golden brown. (10 minutes)

11

Step

Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. (15 minutes)

For best results, use high-quality butter.
Toasting the walnuts enhances their flavor.
If the dough is too soft to handle, chill it for an additional 30 minutes.
Store the baked shortbread in an airtight container at room temperature for up to a week.

Letitia Gradyoreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 5 Ratings)
Total Reviews: (3)
  • Jalen Connweissnat

    The recipe was easy to follow, and the cookies turned out perfectly. The cherries and walnuts add a wonderful touch.

  • Zita Powlowski

    I've made these shortbread cookies for years, and they're always a hit. The chilling time is crucial for achieving a crisp texture.

  • Barney Yundt

    These shortbread cookies are so festive and delicious! My family loved them.

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