Jeweled Shortbread
Elevate your holiday baking with this stunning Jeweled Shortbread recipe, a buttery, melt-in-your-mouth treat adorned with vibrant bits of candied fruit that sparkle like precious gems. Made with simple pantry staples like creamy unsalted butter, pure vanilla extract, and all-purpose flour, these cookies are as easy to prepare as they are beautiful. The addition of colorful candied cherries and citrus peels not only provides a delightful pop of flavor but also transforms the cookies into an edible work of art, perfect for festive gatherings or as a thoughtful homemade gift. With a balance of tender texture and rich, buttery flavor, these cookies pair perfectly with a steaming cup of tea or coffee. Make your dessert table shine with these irresistible shortbread treats that are as delicious as they are eye-catching!
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Recipe Information
Ingredients
- 226 grams unsalted butter, at room temperature
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 280 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams candied fruit mix (e.g., candied cherries, citrus peels)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the vanilla extract and beat until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a crumbly dough forms. Be careful not to overmix.
Gently fold in the chopped candied fruits to distribute them evenly throughout the dough. For more visual appeal, reserve a small handful of candied fruits to press onto the top of each cookie later.
Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball.
Roll out the dough to about 1/2 inch (1.25 cm) thickness. Use a round or festive-shaped cookie cutter to cut out the shortbread pieces and place them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
If reserved candied fruits were set aside, press them gently onto the top of each cookie for decoration.
Bake in the preheated oven for 20-25 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake, as you want the shortbread to remain tender.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store your Jeweled Shortbread in an airtight container at room temperature for up to a week. Enjoy with tea, coffee, or as a standalone treat!
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 178.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
