Fruitcake-inspired Scotch shortbread recipe

Published December 7, 2010 1:20AM (EST)


  • 1 cup unsalted butter, slightly softened
  • ½ cup powdered sugar (10X)
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • candied cherries or pecan halves for garnish, if desired


  1. Preheat oven to 325°. In a mixer, cream butter and sugar, then gradually add flour. Add salt and vanilla.
  2. Line a rimmed baking sheet with a Silpat or parchment paper. Using a rolling pin, gently roll out the dough to ¼-inch thick, in a rough rectangle. Using a sharp knife, cut into 1-inch-square pieces. Press cherry or pecan halves onto each square.
  3. Bake at 325° for 20 minutes or until golden brown. Remove from oven and let cool. The cuts will have melded back together, but quick work with a sharp knife will take care of that. Store in an airtight container at room temperature.

By Lucy Mercer

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