Fruit And Nut Holiday Shortbread Recipes

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FRUIT AND NUT SHORTBREAD



Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by Carol

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 6

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

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

SPICED FRUIT AND NUT GRANOLA



Spiced Fruit and Nut Granola image

Provided by Food Network

Yield About 4 cups

Number Of Ingredients 13

2 cups old-fashioned rolled oats
1/3 cup wheat germ
2 tablespoons Truvia™ natural sweetener spoonable*
2 teaspoons pumpkin pie spice
1/4 teaspoon Diamond Crystal® kosher salt
2 tablespoons vegetable oil
2 tablespoons walnut oil
1/2 cup blanched almonds, coarsely chopped
1/2 cup dried apricots, chopped
1/4 cup dried dates, chopped
1/4 cup golden raisins or dried figs, chopped
Greek Yogurt, serving suggestion
*May substitute with 7 packets Truvia™ natural sweetener

Steps:

  • 1. Preheat the oven to 325 degrees F. In a medium bowl combine the oats, wheat germ, Truvia™ natural sweetener, pumpkin pie spice and salt. Add both oils and toss well to coat. Spread in a single layer on a parchment lined baking sheet. Bake until toasted, about 10 minutes. Stir in almonds and continue to bake until the nuts are toasted and the granola is dry, about 10 more minutes.
  • 2. Remove from the oven, stir in the apricots, dates, and figs or raisins. Cool on the baking sheet. Serve over yogurt as desired. Store granola in a sealed container for up to 2 weeks.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

FRUIT AND NUT SHORTBREAD



Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by The Best of Bridge

Categories     Dessert

Time 30m

Number Of Ingredients 6

1⁄2 lb butter 250 g
1 cup brown sugar 250 mL
1 egg yolk 1
2 cups flour 500 mL
2⁄3 cup glacé cherries, halved 150 mL
1⁄2 cup walnuts, chopped 125 mL

Steps:

  • Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches (5 cm) in diameter and roll in waxed paper. Chill overnight. While still cold and waxed paper still on, take a sharp knife and cut thin slices (1⁄8 inch/3 mm). Set on greased cookie sheets, remove waxed paper and bake at 375°F (190°C) for 10 minutes. (Slightly brown edges).

FRUITCAKE SHORTBREAD



Fruitcake Shortbread image

Use any combination of your favorite dried fruits--figs, pineapple, strawberries, kiwi--to create a visually-enticing treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 23 triangles

Number Of Ingredients 10

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup confectioners' sugar
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup candied citron
1/4 cup dried currants
1/2 cup whiskey or brandy
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
  • Combine apricots, cranberries, candied citron, currants, and whiskey or brandy in a bowl. Let dried fruit macerate at least 2 hours and up to 8 hours; drain.
  • Add lemon zest to the butter with the sugar. After beating in the flour, mix in drained fruit. Form dough into a 10 1/2-inch log, then a triangle with 2 1/2-inch sides. (Refrigerate dough briefly if too soft to form.) Refrigerate until firm, about 1 hour; cut into 1/2-inch-thick slices.
  • Bake on parchment-lined baking sheets until firm and just golden on edges, about 35 minutes.

FRUIT AND NUT SHORTBREAD



Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by Carol

Categories     Refrigerator Cookies

Yield 18

Number Of Ingredients 6

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

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

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