Fruit & Nut Shortbread Cookies

In a large bowl using an electric mixer, cream together the butter and sugar until it is light and fluffy. Add the lemon zest and juice and the vanilla extract; mix well. Add the flour and mix to combine. Mix in dried cherries, cranberries, raisins, pumpkin seeds, pistachios, and cashews. (Note: This fruit and nut combination is based on what I had on hand but feel free to change and add any dried fruit or nuts that are your favorite.)

Divide the dough into 2 equal parts. On a lightly floured surface, roll each section of dough into a log measuring about 8″ long and 1-1/2″ in diameter. Wrap each log in plastic wrap and refrigerate for several hours or until the dough is firm. The dough logs can also be frozen at this point, then thawed, sliced and baked as needed.

Preheat the oven to 350 F.

Working with one log at a time, cut 1/4″ thick slices and place them on a parchment lined baking sheet at least an inch apart. Bake for 11 to 12 minutes or until lightly browned around the edges. Remove from the oven and cool cookies on wire racks.