Refrigerator Fruit and Nut Cookies

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.

Prep
15 mins
Bake
25 to 35 mins
Total
1 hr 40 mins
Yield
3 dozen to 5 dozen cookies, depending on diameter
Refrigerator Fruit and Nut Cookies

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.

Tips from our Bakers

  • For a more savory take on these cookies, try cutting the confectioners' sugar called for in half and slicing the dough more thinly, about 1/8" thick or as thin as you can manage. Place on the prepared baking sheets and sprinkle lightly with coarse salt. Bake for 18 minutes, until lightly browned at the edges. You'll have a unique batch of crackers ideally suited for cheese.