I love shortbread cookies. Here’s a colorful take on the popular holiday cookie, taken from page 230 of the Best Of Bridge Holiday Classics cookbook. The recipe makes about 4 dozen cookies.
Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission.
Fruit and Nut Shortbread
A colorful addition to your Christmas baking.
- 1⁄2 lb butter 250 g
- 1 cup brown sugar 250 mL
- 1 egg yolk
- 2 cups flour 500 mL
- 2⁄3 cup glacé cherries, halved 150 mL
- 1⁄2 cup walnuts, chopped 125 mL
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).
Note: Twist cookies off sheet.
Be sure to check out my Best of Bridge Holiday Classics review!
- Series: The Best of Bridge
- Spiral-bound: 306 pages
- Publisher: Robert Rose; Spi edition (October 17, 2014)
- Language: English
- ISBN-10: 0778804879
- ISBN-13: 978-0778804871
- Cover price $29.95
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