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Fruit and Pistachio Slice and Bake Shortbread Cookies
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.
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
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.
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.
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.