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.
RASPBERRY SHORTBREAD
Provided by Trisha Yearwood
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Grind the raspberries to a fine powder in a small food processor or spice grinder.
- Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
- Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
- Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
- Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
- For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
- Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.
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
DRIED FRUIT SHORTBREAD BISCUITS
These are a simple, buttery biscuit which go great with a cup of tea. I've added in dried fruits for a more Christmassy flavour but they are great as just plain cookies too.
Provided by Izy Hossack
Categories Dessert
Time 40m
Yield 15 cookies
Number Of Ingredients 7
Steps:
- Place the butter, salt and sugar into a large bowl and cream together until smooth. Add the plain flour, rice flour, currants and mixed peel and stir together then use your hands to gently knead together until you get a uniform dough.
- Preheat the oven to 300F and line a cookie sheet with baking paper.
- Roll the dough out to be just less than 1/2-inch thick. Use cutters to cut the dough out. Prick the top of the cookies with a fork. Bake for 25-30 minutes, the cookies will not really brown, they'll just become firm and very slightly golden around the edges.
- Let cool on a wire rack then store in an airtight container.
Nutrition Facts : Calories 115, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.3, Sodium 40, Carbohydrate 13.7, Fiber 0.4, Sugar 4.6, Protein 1.3
FRUIT COOKIES
These delicious cookies are a real treat, especially in the summer time. You can also substitute the fruit for 25g coconut 25g chopped nuts 50g chocolate chips
Provided by laptop1993
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to 170C/ gas mark 4.
- Sprinkle a very light dusting of flour onto the baking tray
- Beat the margarine and sugar together until fluffy. Stir in the flour and chopped dried fruit to make a soft dough.
- Turn out the dough onto a lightly floured work surface and divided the mixture in to 10-12 even sized balls
- Place them apart on the baking tray and flatten well with the back of the tablespoon.
- Cook for 12-15mins until evenly browned.
- Let cool a little before removing from the tray and placing to cool on the wire wrack.
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
LIME SHORTBREAD WITH DRIED CHERRIES
This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY SHORTBREAD
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield One 8- or 9-inch shortbread
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
- Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
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FRUITCAKE SHORTBREAD COOKIES - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 23Estimated Reading Time 5 minsCuisine AmericanTotal Time 1 hr 15 mins
- In a large mixing bowl, cream together the softened butter, confectioners sugar, and vanilla extract until smooth.
- Add flour and mix until the flour is incorporated and the shortbread dough has a crumbly appearance.
- Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic cling film wrap and gather the loose dough into a rough log shape.
STRAWBERRY SHORTBREAD COOKIES • TASTE LIKE FRESH BERRIES!
From theviewfromgreatisland.com
4.9/5 (81)Total Time 2 hrs 25 minsCategory DessertCalories 146 per serving
- Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
- Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
- Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
EASY FRUIT SHORTBREAD COOKIES RECIPE - TASTEFULLY VIKKIE
From tastefullyvikkie.com
Estimated Reading Time 6 mins
- Mix the butter, sugar and vanilla extract in a large mixing bowl until comined. I like to use a silicone spoon for this to press down and squish but a food processor is fine too.
- Then add any dried fruit, nuts or chocolate chips if using and squish together with your hands until it's all stuck together.
- Lay out a sheet of clingfilm and place the shortbread cookie dough on top, close to one edge and create a sausage shape. Wrap as tightly as possible and twist the ends and spin in the air, holding both sides.
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