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Fruit and Nut Shortbread

A colourful addition to your Christmas baking.

Fruit and Nut Shortbread is a Best of Bridge holiday classic. Red Glacé Cherries add a vibrant pop of colour.

  1. 1/2 lb butter 250 g
  2. 1 cup brown sugar 250 mL
  3. 1 egg yolk
  4. 2 cups flour 500 mL
  5. 2/3 cup glacé cherries, halved 150 mL
  6. 1/2 cup walnuts, chopped 125 mL
  1. Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts.
  2. Shape dough into two rolls 2 inches (5 cm) in diameter and roll in wax paper.
  3. Chill overnight. While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch/3 mm).
  4. Set on greased cookie sheets, remove wax paper and bake at 375˚ (190˚ ) for 10 minutes. (Slightly brown edges).
  5. Makes about 4 dozen cookies.
  1. Twist cookies off sheet.
The Best of Bridge

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.