Fruit and Nut Shortbread Cookies

Fruit and Nut Shortbread Cookies! These vegetarian treats feature a rich, buttery base complemented by sweet, chewy candied cherries and crunchy walnuts, making them a perfect addition to your Christmas cookie platter. This American-style recipe is not only gluten-free but also caters to those with nut, dairy, and egg allergies.

With a flavor profile that balances sweetness and nuttiness, these cookies are versatile enough for any festive gathering or cozy night in. Plus, they offer a delightful crunch that pairs beautifully with a warm cup of tea or coffee.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for a cost-effective way to gather ingredients.

Get ready to impress your family and friends with these scrumptious cookies—perfect for your holiday baking!

Recipe Collection: Dessert

Serving Size: 18

Cooking Time: 10 minutes

Overview

This Fruit and Nut Shortbread is a delightful and colorful addition to your Christmas baking repertoire. With a buttery base and the sweet, chewy addition of candied cherries and crunchy walnuts, these cookies are sure to be a festive favorite.

Diet Type

Vegetarian

Allergies

Nuts, Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 1 Cup butter
• 1 Cup packed brown sugar
• 1 Egg yolk
• 2 Cups all-purpose flour
• 0.67 Cup candied cherries, divided
• 0.5 Cup walnuts, minced

Steps

1. Cream the butter and brown sugar together in a mixing bowl until smooth.
2. Add the egg yolk and mix until fully incorporated.
3. Gradually add the all-purpose flour, mixing until a dough forms.
4. Gently fold in the candied cherries, divided, and walnuts, minced.
5. Divide the dough into two portions and shape each into a roll approximately 2 inches in diameter. Wrap each roll in waxed paper and chill overnight.
6. Preheat your oven to 375 degrees F (190 degrees C).
7. Remove the dough from the refrigerator. Keeping the wax paper on, use a sharp knife to cut the dough into thin slices, about 1/8 inch thick.
8. Place the slices on greased cookie sheets, remove the wax paper, and bake for 10 minutes or until the edges are slightly browned.
9. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your festive Fruit and Nut Shortbread cookies!