Holiday Shortbread Recipes

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.

Steps:

• Beat butter, sugar, and vanilla until smooth.
• Add cranberries, flour cloves, and cinnamon.
• Mix until doughy.
• If you wish to divide dough in half, now is the time to do it.
• Place dough on floured wax paper and with floured hands, form into a log. Approximately 1 1/2 around.
• Wrap log(s) snugly in paper, then refrigerate until firm. About 1 to 1 1/2 hours.
• Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick. Let sit at room temperature for five minutes if crumbling occurs.
• Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden. (Approximately 20 minutes).
• Cool and enjoy!

Steps:

• Heat oven to 325°F.
• Combine butter, powdered sugar and vanilla in small bowl. Beat at medium speed, until well mixed.
• Reduce speed to low and add flour. Beat until well mixed.
• Press dough evenly into ungreased 9-inch round cake pan. This is important: Prick all over with fork. Bake for 20 to 25 minutes or until edges begin to brown. Cool 5 minutes.
• Remove from pan; cut into wedges.
• You can add different kinds of flavorings and mix in chopped nuts or chocolate chips if you want to, that makes them extra yummy!

Steps:

• Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.
• Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
• After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.