Fruitcake & Mint Chocolate Shortbread

Fruitcake & Mint Chocolate Shortbread - Candy Coated Culinista

Fruitcake & Mint Chocolate Shortbread – Candy Coated Culinista

I have never made shortbread before and I was a little apprehensive to get this started. This is a part of the cooking club and I couldn’t decide between icebox cookies or shortbread. Mr. C. said “shortbread please” so my choice was made. I am making 3 desserts for Christmas dinner and only one I know will be perfect (because I have done it before is the Sky-High Pumpkin Pie). There is a saying that you never try out new recipes when you are expecting company. I however, don’t seem to follow this rule.

I submitted these for the Cooking Club Holiday Cookie Challenge. See my picture here in the Chatelaine gallery.

Fruitcake Shortbread

Yield/Serving: 16 squares
Prep Time: 1 hour (to let the butter reach room temperature)
Cook Time: 45 – 50 min
Difficulty level is: Easy

Ingredients
• 1 cup unsalted butter, at room temperature
• ½ granulated sugar
• 1 tsp vanilla
• ½ tsp sea salt
• 1 tsp mixed spice (nutmeg, cinnamon, cinnamon)
• 1 ¾ cup all-purpose flour
• 3 tbsp red & green glace cherries
• 3 tbsp candied lemon peel
• 3 tbsp dark rum

Assembly
1. Preheat oven to 300°F.
2. Beat butter until creamy and then gradually beat sugar and vanilla in. Continue to beat for 2 minutes.
3. Sift flour and salt into a medium bowl and mix with a whisk.
4. Pour flour into the butter mixture gradually until well combined.
5. Add the glace cherries & lemon peel and dark rum until well combined.
6. Spray a 9” x 13” glass dish and press dough into dish.
7. Prick the dough with a fork every ½”.
8. Bake in centre of oven for 45-50 minutes, or until top is golden brown.
9. Once baked prick again and cut into squares while still warm; then let cool completely in pan.
10. Serve.

Tips
• Use sea salt vs. kosher salt. The kosher salt granules are too big.
• Store in an airtight container in a cool place for 1 week or freeze up to a month.

Mint Chocolate Shortbread

Yield/Serving: 20 cookies
Prep Time: 1 hour (to let the butter reach room temperature)
Cook Time: 45 – 50 min
Difficulty level is: Easy

Ingredients
• 1 cup unsalted butter, at room temperature
• ½ granulated sugar
• 1 tsp vanilla
• ½ tsp sea salt
• 1 tsp mixed spice (nutmeg, cinnamon, cinnamon)
• 1 ¾ cup all-purpose flour
• 1/3 cup mini dark chocolate chips
• 1 tbsp peppermint extract

Assembly
1. Preheat oven to 300°F.
2. Beat butter until creamy and then gradually beat sugar and vanilla in. Continue to beat for 2 minutes.
3. Sift flour and salt into a medium bowl and mix with a whisk.
4. Pour flour into the butter mixture gradually until well combined.
5. Add mini chocolate chips & peppermint extract until well combined.
6. Form dough into a log and slice into ¼” rounds.
7. Bake in centre of oven for 45-50 minutes, or until top is golden brown.
8. Once baked prick again and cut into squares while still warm; then let cool completely in pan.
9. Serve.

Tips
• Use sea salt vs. kosher salt. The kosher salt granules are too big.
• Store in an airtight container in a cool place for 1 week or freeze up to a month.
• If you have leftover teas you want to get rid of try finely grinding them and adding to shortbread mixture.

Please Enjoy

My thoughts
Yum. I find shortbread to be a very simple and fool-proof recipe. I managed to alter this first time out and the results were great. I made these a second time a few days back and the results were even better as I chilled the dough. I think I will be making shortbread more than just at the holidays.

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