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Refrigerator Fruit and Nut Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Refrigerator Fruit and Nut Cookies Recipe

These quick-to-make, sandy-textured shortbread rounds deftly walk the line between savory and sweet. The bits of fruit provide bursts of sweetness that are nicely complemented by the lightly salted crunch of pistachios.

At a glance

Prep
Bake
Total
Yield
3 dozen to 5 dozen cookies, depending on diameter
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. In a large bowl, beat together the sugar, butter, salt, vanilla, and almond extract (if using).
  2. Add the flour, nuts, and fruit, and stir until just combined.
  3. Divide the dough in half, and shape each half into a log about 2" in diameter.
  4. Wrap the logs in plastic, then aluminum foil; chill for at least 2 hours, or freeze for 1 hour.
  5. Preheat the oven to 300°F. Lightly grease two baking sheets, or line with parchment.
  6. Remove one log of dough at a time, unwrap, and cut into 1/4"-thick slices.
  7. Place the slices on the prepared baking sheets.
  8. Bake for 25 to 35 minutes, or until the cookies feel firm when gently pressed in the center. They won't brown much; the long, slow bake is designed to prevent them from darkening.
  9. Remove the cookies from the oven, and transfer them to a rack to cool. When completely cool, wrap airtight and store at room temperature; freeze for longer storage.

Nutrition Information

  • Serving Size 1 cookie, 17g
  • Servings Per Batch about 3 dozen
Amount Per Serving:
  • Calories 85
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 11mg
  • Sodium 51mg
  • Total Carbohydrate 8g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.