Sugar Plum Shortbread Christmas Cookies

Sugar Plum Shortbread Christmas Cookies

Classic Christmas flavors, an exceptional shortbread cookie direction and an delicate plum jam, change oversimplified yet scrumptious shortbread cookies into the marvellous.

In a narrative Noel vision way, these specific leisure cookies, Edulcorate Plum Shortbread Christmastide Cookies, in the healthiness of stars, will gratify and surprise the senses of both children and adults. They are really magical.

All of our choice goody affect leisure flavors are here specified as lucullan and buttery-sweet home-baked shortbread, satisfying earthy notes of toasted pecans, sunny river citrus, a whispering of pass spices and a unsounded berry-red, lightly spiced pass jam. Moony.

For the Orange-Pecan Spice Shortbread Cookies

  • 2½ cups (310 g) unbleached all-purpose flour
  • ½ teaspoon (1.25 g) fine-quality ground cinnamon
  • ¼ teaspoon (.65 g) freshly ground whole nutmeg
  • ¼ cup (27 g) finely chopped toasted pecans, see Recipe Notes
  • 6 tablespoons (75 g) granulated cane sugar or vanilla sugar, see Recipe Notes
  • 1½ tablespoons (9 g) freshly grated orange zest
  • 1 cup (2 sticks or 226 g) salted butter, cut into small bits

For the Sugar Plum Jam & Sparkling Sugar Topping

  • Homemade or prepared Sugar Plum Jam, or favorite red jam, strained
  • Granulated sugar, for sprinkling
  • Sparkling white sugar, for sprinkling


  1. Arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Alternatively, lightly grease two baking sheets before using.
  2. In a medium bowl, combine flour, spices, nuts, sugar and orange zest. Using a pastry blender, or heavy-duty stand mixer with paddle attached on low speed, cut in butter until mixture resembles fine crumbs and starts to cling together. Dough will still be very crumbly. Knead the dough until smooth. Form into a ball and then flatten slightly into a compact disk.
  3. On a lightly floured work surface, roll dough until ½-inch (1.25 cm) thick. Using 1½ to 3-inch (3.8 to 7.6 cm) size cookie cutters, cut into desired shapes. Place on prepared baking sheets 2 inches (5 cm) apart.
  4. Bake for 18 to 22 minutes (18 to 20 minutes for small cookies or 20 to 22 minutes for large cookies) or until bottoms start to brown and centers are set.
  5. Allow cookies to cool slightly on baking sheets for 2 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely before icing with jam and sprinkling with sugars.

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