A lemon-y shortbread cookie that is crumbly, slightly sweet, and filled with red and green fruit and nut goodies!
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
1 lemon, zested and juiced
1 tsp vanilla extract
2¼ cups all-purpose flour
¼ cup dried cherries, chopped
¼ cup dried cranberries, chopped
¼ cup raisins, chopped
¼ cup pumpkin seeds
¼ cup pistachios, chopped
¼ cup cashews, chopped
Instructions
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, cream together the butter and sugar until it is light and fluffy. Add the zest and juice of one lemon and vanilla extract; mix well. Add the flour and mix to combine.
Mix in dried cherries, raisins, pumpkin seeds, pistachios, and cashews.
Divide the dough into 2 parts. On a lightly floured surface, roll each section of dough into a log measuring about 8″ long and 1½ inches in diameter. Wrap each log in plastic wrap and refrigerate for several hours or until the dough is firm.
Preheat the oven to 350 F. Line 3 baking sheets with parchment paper and set aside.
Cut logs into ¼″ thick slices and place them on the baking sheets. Bake for 11 to 12 minutes or until lightly browned around the edges. Remove from the oven and cool on wire racks.