Slice ‘n Bake – Fruit & Nut Shortbread (Gifts From the Kitchen)

     Slice and bake “icebox” cookies are handy and appeal to my desire to do things in steps. I can make the cookie logs a couple of weeks early and either refrigerate or freeze. Then, I can slice and bake as many (or few) as I might need. The recipe is variable and I've included several ideas for variations  – both for the dough and the finished cookies.

     Then I had an idea – rather than baking them for gifts, why not package the logs and let friends slice and bake as they are in need of fresh baked cookies. So, be sure to check out the unique packaging for my cookie logs below.

I did "plump" the dried cherries by
adding a little water and letting them soak
for about 20 minutes . . . until they had
absorbed all of the liquid.

Fruit & Nut Shortbread   Makes about 5 dozen

1 cup (2 sticks) butter, room temperature

½ cup granulated sugar

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon salt

2½ cups all-purpose flour

¾ cup dried fruit (such as craisins or cherries)

½ cup chopped nuts

Powdered sugar for sprinkling

1.     Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

2.     Add milk, vanilla, and salt. Beat until just combined.

3.     Gradually add flour, dried fruit and nuts. Mix on low speed until fully combined.

4.     Divide dough in half. Shape each half into 8 or 9-inch logs, about 2” in diameter.

5.     Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. (Logs may also be wrapped in foil and frozen at this point.)

6.     To bake —preheat oven to 375°.

7.     Using a sharp knife, cut logs into ¼” thick slices. Transfer to ungreased baking sheets, about 1½” apart.

8.     Bake until edges are golden, about 12 minutes.

9.     Transfer to a rack to cool. 

10.  Sprinkle with powdered sugar when cool.

11.  Store up to 2 weeks in an airtight container. Or freeze.

Variation: Add ½ to ¾ cup semi-sweet or white chocolate chips to the dough. Or, omit the powdered sugar sprinkle and instead,  partially dip baked cookies in chocolate.

I just melted semi-sweet chocolate chips with a drop of two of vegetable
and then partially dipped the baked cookies in the melted chocolate. 

PACKAGING . . . Wrap a foil, wax paper or plastic wrap box in gift wrap (I actually flattened, wrapped it and then taped or stapled it back together on the sides). Insert a parchment paper liner and add the log. Provide the recipe with baking instructions with this edible gift.

Rather than a typical bow, form a loop at the top of the package,
running the ends under package (above). Pull the ends
through the loop and tie (below). 

Recipe without photos:

Fruit & Nut Shortbread   Makes about 5 dozen

1 cup (2 sticks) butter, room temperature

½ cup granulated sugar

2 tablespoons milk

1 teaspoon vanilla

½ teaspoon salt

2½ cups all-purpose flour

¾ cup dried fruit (such as craisins or cherries)

½ cup chopped nuts

Powdered sugar for sprinkling

1.     Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

2.     Add milk, vanilla, and salt. Beat until just combined.

3.     Gradually add flour, dried fruit and nuts. Mix on low speed until fully combined.

4.     Divide dough in half. Shape each half into 8 or 9-inch logs, about 2” in diameter.

5.     Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours. (Logs may also be wrapped in foil and frozen at this point.)

6.     To bake —preheat oven to 375°.

7.     Using a sharp knife, cut logs into ¼” thick slices. Transfer to ungreased baking sheets, about 1½” apart.

8.     Bake until edges are golden, about 12 minutes.

9.     Transfer to a rack to cool. 

10.  Sprinkle with powdered sugar when cool.

11.  Store up to 2 weeks in an airtight container. Or freeze.

Variation: Add ½ to ¾ cup semi-sweet or white chocolate chips to the dough. Or, omit the powdered sugar sprinkle and instead,  partially dip baked cookies in chocolate.