Fruit and Pistachio Slice and Bake Shortbread Cookies

Fruit and Pistachio Slice and Bake Shortbread Cookies

These holiday-themed slice and bake shortbread cookies look like they're embedded with colorful jewels! Chopped pistachios, orange zest and rum add extra-special flavor. Easy to make gluten free and vegan with a couple of simple swaps (see below). Chill the rolls before slicing and baking, or wrap in additional plastic and freeze for future use.
Servings
40 servings
Prep time
20 minutes
Cook time
8 minutes
Passive time
2 minutes

Ingredients

  • 2 ¼ cups Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
  • 3 Tbsp chopped Dried Cherries
  • 3 Tbsp chopped dried Apricots
  • 3 Tbsp chopped roasted and unsalted Pistachios
  • 3 Tbsp chopped White Chocolate
  • ½ tsp Kosher Salt
  • ¼ tsp Baking Soda
  • 1 cup Butter or Non-Dairy Alternative, room temperature
  • ¾ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Rum Flavoring
  • 1 tsp Orange Zest

Instructions

  1. In a medium bowl, combine flour, dried fruit, nuts, white chocolate, salt and baking soda; set aside. Combine butter, sugars, vanilla, rum flavor and orange zest and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
  2. Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
  3. To bake, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating and/or enjoying.

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