I wouldn’t have believed a Christmas cookie recipe could nearly break my website, but this one did. Melt-in-your-mouth shortbread gets a holiday twist for a beautiful presentation and even better taste and texture. Make a double batch (to gift to your closest friends)!
You can substitute other dried fruits if you prefer like apricots, cranberries, or raisins.
Notes: Butter is unsalted.
FRUIT & NUT SHORTBREAD
Ingredients: 8 tbsp. softened butter, 6 tbsp. powdered sugar, half of the seeds from a vanilla bean pod (or 1/2 tsp. pure extract), 1 cup all-purpose flour, 1/8 tsp. salt, 1 tsp. orange zest, 1/3 cup chopped dried cherries, 1/3 cup chopped dried blueberries, 1/3 cup chopped pistachios, 1/4 cup chopped pumpkin seeds.
Makes about 2.5 dozen.
1. Preheat/prep: Preheat the oven to 350* and line two baking sheets with parchment paper.
2. Make the dough: In one large bowl, cream butter and sugar together using a hand mixer on medium speed, or use a stand mixer. (Or mix by hand like the ancestors if you need an arm workout.) Add vanilla bean seeds and salt, mix again. With the mixer on low, sprinkle in orange zest and flour, mix until just combined. Fold in dried fruits and nuts.
3. Form dough log: Dump the dough onto a piece of parchment paper or plastic wrap. Shape it into an 8-9 inch log. Press each side of the log to make a squared log if you like. Chill in the freezer for 20 minutes.
4. Slice & bake: Slice the log into cookies, roughly 1/4 inch thick. Bake for 12-14 minutes, or until firm and lightly colored around the edges.