Jammin' Shortbread

Gold and silver sparkly sugars make these fruity cookies pop on the holiday dessert buffet table.

By / Photography By Cole LoCurto | November 30, 2017

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/3 cup toasted pecans, finely chopped
  • 1/3 cup sugar
  • Zest from 1 medium-sized orange
  • 1 cup (2 sticks) butter, cut in ½-inch pieces
  • 1 cup jam

Instructions

In the bowl of a stand mixer with a paddle attachment, combine first six ingredients. Mix on low for 15 seconds. Slowly add the butter pieces until incorporated and dough is a coarse crumble. Split dough in half and roll into ¾- to 1-inch-wide logs. Wrap logs in wax paper and freeze for one hour. Remove logs from freezer and slice into ½-inch-thick slices. Place on parchment-lined sheet tray 2 inches apart. Bake for 20 minutes. Cool completely. Ice with your favorite holiday jam.

 

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Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/3 cup toasted pecans, finely chopped
  • 1/3 cup sugar
  • Zest from 1 medium-sized orange
  • 1 cup (2 sticks) butter, cut in ½-inch pieces
  • 1 cup jam
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