Fruit and Nut Holiday Shortbread

1. 1

   Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer.

2. 2

   In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform.

3. 3

   Do not overmix.

4. 4

   Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy.

5. 5

   Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches.

6. 6

   Place on a cold, ungreased baking sheet.

7. 7

   Bake until the edges are just beginning to turn golden, 20 minutes.

8. 8

   Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.

9. 9

   After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread.

10. 10

    Return to bake for 7 to 8 more minutes.

11. 11

    Allow to cool before serving.

12. 12

    Best eaten within a day or two of making.

* Per serving · 4 servings · Values may vary.

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