FRUITCAKE SHORTBREAD
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
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.
FRUITCAKE COOKIES
Provided by Ina Garten
Categories dessert
Time 14h50m
Yield 5 dozen small cookies
Number Of Ingredients 15
Steps:
- Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
- Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees.
- With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Nutrition Facts : Calories 101, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 12 milligrams, Sodium 7 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
BLUEBERRY SHORTBREAD BARS
You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g
FRUIT AND NUT SHORTBREAD
A colorful addition to your Christmas baking.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 6
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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- Cream the butter and sugar together until wll combined and light and fluffy, scrape down the sides of the bowl as necessary. Beat in the extract.
- Slowly add in the flour with the mixer on low, until the dough comes together, scraping down the sides of the bowl as necessary. If your dough is extremely dry you can add a little milk, a teaspoon at a time, to bring it together. Note: don't be tempted to add too much milk, the dough should come together fine as long as your butter is soft.
- Add the fruit to the bowl and continue to mix until the fruit is incorporated. You can use your hands for the last part if you like.
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