Fruit and Nut Shortbread

Fruit and Nut Shortbread


"A colorful addition to your Christmas baking."
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servings 227 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).



I like these, though they aren't really what I think of when I think shortbread. I will be making them again, though. We thought they tasted a bit like homemade caramels, and they are pretty, ...

I doubled the recipe and added all mixed chopped fruit instead of just cherries - they were wonderful! Watch them when they bake though - they can brown quickly.

I love candied cherries, but this was not a keeper for our family. I ended up throwing it out - nobody liked it.