Fruit and Nut Shortbread

This recipe for fruit and nut shortbread is a delicious, easy-to-make treat that’s perfect for any occasion. Made with just a few simple ingredients, these cookies are packed with flavor and texture. The addition of dried fruit and nuts makes them extra special, and the shortbread dough comes together quickly without any fuss. So whether you’re looking for a last-minute dessert or an anytime snack, this recipe is sure to please.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 egg yolk
• 2 cups all-purpose flour
• ⅔ cup candied cherries, halved
• ½ cup chopped walnuts

Instructions

1. In a mixing bowl, cream together the butter and sugar until light and fluffy.

2. Add the egg yolk and mix well.

3. Gradually add the flour to the mixture, mixing until well blended.

4. Stir in the cherries and nuts until evenly distributed.

5. Shape the dough into two rolls, each about 2 inches in diameter, and wrap in waxed paper. Chill overnight or for at least 4 hours before baking.

6. Preheat oven to 375 degrees F (190 degrees C).

7 Using a sharp knife, slice the dough rolls into thin slices (about 1/8 inch thick) and place on greased cookie sheets . Remove wax paper and bake for 10 minutes or until slightly browned around edges .

Nutrition Facts

• Serving size: 1 slice
• Calories: 107
• Fat: 7 g
• Saturated fat: 3.5 g
• Unsaturated fat: 0 g
• Trans fat: 0 g
• Carbohydrates: 10.5 g
• Sugar: 5.5 g
• Fiber: 1g
• Protein : 1.5

Why do you put shortbread in the fridge before baking?

It is often said that the secret to the absolute best shortbread is to chill the dough in the refrigerator for 30 minutes or so before baking. There are several reasons why this step is important.

First, chilling the dough will firm up the cookies and solidify the butter. This will help keep them from spreading too much when they are baked.

Second, chilling the dough helps to prevent those dreaded burned bottoms on your shortbread cookies! By ensuring that the dough is cold all the way through before it hits the hot oven, you give yourself a better chance of evenly cooked cookies.

Finally, taking the time to chill your shortbread dough just makes for a more pleasant experience overall. Baking should be enjoyable, not stressful! So take a few extra minutes to chill your dough, and enjoy perfect shortbread every time.

What is the difference between English and Scottish shortbread?

Shortbread is a type of biscuit or cookie that originated in Scotland. It is typically made from flour, sugar, butter and sometimes salt. The proportions of these ingredients vary depending on the recipe, but the traditional Scottish shortbread contains one part sugar to two parts flour and three parts butter. This results in a very rich and crumbly biscuit.

English shortbread, on the other hand, often uses vegetable shortening or a blend of butter and vegetable shortening instead of all butter. This gives the biscuits a distinctly different texture – they are crisper, firmer and crunchier than Scottish shortbread. They also have a different flavor due to the use of different ingredients.

Should butter be cold or room temperature for shortbread cookies?

Shortbread cookies are a classic holiday treat, and they’re not nearly as difficult to make as you might think. One of the most important things to remember when making shortbread is that the butter should be cold – not room temperature, as you might use for other types of cookies. This is because if the butter is too warm, it will make the dough greasy and difficult to work with. If your dough does start to get soft or sticky while you’re rolling or cutting it, just pop it in the fridge for 10-15 minutes to chill the butter and firm up the dough again.

When making shortbread should the butter be cold?

Yes, when making shortbread the butter should be cold. This is because if the dough gets too warm it can become greasy and difficult to roll. If this happens, just put it in the refrigerator for 10-15 minutes to chill the butter.

What is the trick to shortbread?

The trick to making perfect shortbread is to let the dough dry out a bit before baking it. This was discovered by bakers back in Mary’s time, who found that letting the dough rest in a warm oven made it lighter and sweeter. By allowing the water in the dough to evaporate, you create a richer, more flavorful shortbread.