The Pioneer Woman Tasty Kitchen
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Fruit & Nut Shortbread Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A delicious Christmas shortbread cookie that you can easily change up with whatever fruit and nuts you have on hand.

Ingredients

  • 1 cup Butter, Softened
  • ½ cups Granulated Sugar
  • 1 whole Lemon, Zest And Juice
  • 1 teaspoon Vanilla Extract
  • 2-¼ cups All-purpose Flour
  • ¼ cups Chopped Dried Cherries
  • ¼ cups Chopped Dried Cranberries
  • ¼ cups Chopped Dried Raisins
  • ¼ cups Pumpkin Seeds
  • ¼ cups Chopped Pistachios
  • ¼ cups Chopped Cashews

Preparation

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.

3 Comments

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Laura @ My Friend's Bakery on 12.8.2013

I’m so glad you enjoyed them and I love the fact that they can be altered in any way that you want.

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Laura @ My Friend's Bakery on 11.25.2013

hi – You can use either, but I used salted because I like the sweet/salty combination.

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shari on 11.25.2013

Did you use salted or unsalted nuts?

One Review

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shari on 11.26.2013

So good! I used dried sweet cherries, dried cranberries, and salted pistachio’s, but these tender, sandy, little shortbread gems will be good with any combination of nuts and dried fruit. They are barely sweet, but sweet enough, and they have a tang from the lemon juice and zest. I WILL be making these for Christmas, and they are going into my ‘keeper’ recipe box. Thank you so much!

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