Fruit and Nut Shortbread

Fruit and Nut Shortbread

4 Reviews 2 Pics
Recipe by  Carol

“A colorful addition to your Christmas baking.”

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Adjust Servings

Original recipe yields 3 dozen



  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. 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).

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Reviews (4)

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flying hula turkey

flying hula turkey




I like these, though they aren't really what I think of when I think shortbread. I will be making them again, though. We thought they tasted a bit like homemade caramels, and they are pretty, though they spread all over the place. Next time, I'll try subbing shortening for some or all of the butter in an effort to keep them the way I've shaped them, though I don't want to lose that caramelly taste that the brown sugar/butter combo makes. Nice cookie to add to our Christmas repertoire!

Living Well

Living Well

I doubled the recipe and added all mixed chopped fruit instead of just cherries - they were wonderful! Watch them when they bake though - they can brown quickly.

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Amount Per Serving (18 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Bourbon Pecan Shortbread


next recipe:

Brown Sugar Shortbread Cookies