Best 2 Fruit And Nut Shortbread Recipes
Fruit and nut shortbread is a classic and delightful treat that combines a buttery, crumbly shortbread base with a colorful and flavorful topping of dried fruits and nuts. Whether served as a sweet snack with a cup of tea or as a festive dessert, fruit and nut shortbread is sure to impress.
Here are our top 2 tried and tested recipes!
FRUIT AND NUT SHORTBREAD
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
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
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 16 cookies
Number Of Ingredients 8
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.
Tips:
- Use high-quality butter: The type of butter you use can make a big difference in the final product. Look for a butter that is unsalted and has a high fat content (82% or higher).
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the mixture, which will make the shortbread lighter and more tender.
- Use a food processor to combine the dry ingredients: This will help to ensure that the ingredients are evenly distributed and that there are no lumps.
- Chill the dough before baking: This will help to prevent the shortbread from spreading too much in the oven.
- Bake the shortbread until it is just set: The shortbread should be firm to the touch, but it should not be brown.
- Let the shortbread cool completely before cutting it: This will help to prevent the shortbread from crumbling.
Conclusion:
Fruit and nut shortbread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover fruit and nuts, and it can be customized to your own taste. With a few simple ingredients and a little bit of time, you can create a delicious and impressive shortbread that everyone will love.
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