JEWELED SHORTBREAD
This makes a wonderful addition to the cookie tray. The colours are beautiful set against the white of the shortbread. Reminds me of coloured Christmas lights glowing through the snow. These also freeze well. Sprinkle with icing sugar after you take them from the freezer.
Provided by Diana 2
Categories Bar Cookie
Time 1h
Yield 36 bars
Number Of Ingredients 6
Steps:
- Cream icing sugar and butter until fluffy.
- Combine flours and add to the butter mixture, in small portions.
- Stir in mixed candied fruit.
- Turn batter out into a 9 x 13 pan. Press to the sides and smooth with the back of a spoon.
- Score into bars with a sharp knife and prick the surface with a fork.
- Bake 10 minutes at 350*, then lower the oven to 300*. Bake for 35 - 45 minutes.
- Remove from oven and immediately cut along the scored lines.
- Cool, then store in an airtight container.
- Dust with icing sugar before serving.
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KHANZ Tube
[email protected]The shortbread was a bit too sweet for my taste, but my kids loved them. I'll try reducing the amount of sugar next time.
Josephine Smith
[email protected]These shortbread cookies are so easy to make and they're always a hit with my friends and family.
Bimala Bc
[email protected]I used a mix of dried cranberries, cherries, and chopped pistachios for the topping and it was a delightful combination of flavors.
Ali Hisham
[email protected]These were a bit too crumbly for my taste, but the flavor was great. I'll try adding a little more flour next time.
Adzowa Gedjeah
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
cabella carls
[email protected]These were so easy to make and they're so delicious! I love the jeweled topping.
Harry Josh
[email protected]The shortbread was a bit dry, but the topping was delicious. I'll try adding a little more butter to the shortbread next time.
Haroon Dubai
[email protected]These were easy to make and so delicious! I will definitely be making them again.
Dipa yadav Dips kumari
[email protected]I used a gluten-free flour blend and the shortbread turned out great! I was so happy to find a recipe that I could enjoy.
P.S.T King
[email protected]These were a bit too sweet for my taste, but my kids loved them. I'll try reducing the amount of sugar next time.
Holly Wignall
[email protected]The shortbread was a bit too crumbly for my taste, but the flavor was great. I think I'll try adding a little more butter next time.
Scary Dad
[email protected]These shortbread cookies are so easy to make and they're always a hit with my friends and family.
Kiron Rk
[email protected]I used a mix of dried cranberries, cherries, and chopped pistachios for the topping and it was a delightful combination of flavors.
Jade “Ash” Lynx
[email protected]These are so buttery and crumbly, and the jeweled topping is a gorgeous and delicious touch. I've made them twice already and they're definitely a new favorite!
Mary Nyachwo
[email protected]I substituted cranberries for the cherries and they were a beautiful, tart addition to the shortbread - a lovely contrast to the sweetness.
ismail khella
[email protected]This was the first time my husband made shortbread and these were delicious!