Fruit and Nut Holiday Shortbread

Name: Fruit and Nut Holiday Shortbread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps mini chocolate chips; 59 milliliters dried cranberries; 237 milliliters flour; 2 Tbsps orange marmalade; 59 milliliters chopped pecans; 1 teaspoons salt; 79 milliliters sugar; 118 milliliters unsalted butter (1 stick), softened to room temperature

You can never have too many dessert recipes, so give Fruit and Nut Holiday Shortbread a try. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 128 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes around 1 hour. A mixture of chocolate chips, cranberries, orange marmalade, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Shortbread Cookies

Butter

Cream

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

Oven

Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches.

Ingredients you will need

Dough

Roll

Place on a cold, ungreased baking sheet.

Equipment you will use

Baking Sheet

Bake until the edges are just beginning to turn golden, 20 minutes.

Equipment you will use

Oven

Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.

Ingredients you will need

Orange Marmalade

Chocolate Chips

Cranberries

Pecans

Fruit

Equipment you will use

Bowl

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.

Ingredients you will need

Spread