Sugar Plum Shortbread Cookies
These delicate shortbread cookies blend nutty pecans, warm spices, citrus zest, and sweet jam for a delightful dessert perfect for any occasion.
Equipment
- 2 baking sheet lined with parchment paper
- 1 pastry blender or stand mixer with paddle attachment
- 1 Rolling Pin
- 1 cookie cutter
- 1 small pastry brush
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup finely chopped pecans or walnuts
- 1/3 cup granulated sugar
- 1 1/2 tablespoons freshly grated orange zest
- 1 cup 2 sticks salted butter, room temperature, cut into small pieces
- Jam plum, raspberry, or strawberry for topping
- Granulated sugar for sprinkling
- Sparkling white sugar for sprinkling
Instructions
- Preheat oven to 325ºF (163ºC). Line two baking sheets with parchment paper.
- In a medium bowl, combine flour, cinnamon, cloves, chopped nuts, granulated sugar, and orange zest until evenly mixed.
- Use a pastry blender or stand mixer on low speed to cut butter into the dry ingredients until mixture resembles fine crumbs that begin to stick together.
- Turn dough onto a work surface and gently knead until smooth. Flatten dough into a disk.
- Roll dough on a lightly floured surface to 1/2-inch thickness. Cut into shapes using cookie cutters and place cookies 2 inches apart on prepared baking sheets.
- Using a small pastry brush, lightly spread a thin layer of jam on each cookie, leaving edges clear to prevent overflow.
- Bake cookies in the center of the oven for 18 to 22 minutes, until edges are lightly browned and centers are set.
- Remove from the oven and immediately sprinkle with granulated sugar and then sparkling white sugar.
- Allow cookies to cool on the baking sheet before serving.
Notes
- Use room temperature butter for easier mixing and better texture.
- Try different jam flavors to customize the topping.
- Store cookies in an airtight container for up to one week.