Sugar Plum Shortbread Christmas Cookies
Sugar Plum Shortbread Christmas Cookies requires about 50 minutes from start to finish. For 72 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 314 calories. This recipe serves 16. 233721 person were impressed by this recipe. This recipe from Wicked Good Kitchen requires orange zest, granulated sugar, vanilla sugar, and salted butter. Christmas will be even more special with this recipe. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange, Christmas Tree Shortbread Cookies, and Pecan Shortbread Christmas Tree Cookies.
Servings: 16
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
2½ cups (310 grams) organic all-purpose flour, such as King Arthur Flour®
Granulated sugar, for sprinkling
½ teaspoon fine-quality ground cinnamon, such as Penzey's
¼ teaspoon freshly grated whole nutmeg
1½ tablespoons freshly grated orange zest
¼ cup (27 grams) finely chopped toasted pecans, see Notes
1 cup (2 sticks/226 grams) salted butter, cut into small bits
Sparkling white sugar, such as by King Arthur Flour®, for sprinkling
Homemade or prepared Sugar Plum Jam, such as Stonewall Kitchen®, or favorite red jam, strained
6 tablespoons (75 grams) granulated sugar or vanilla sugar, see Notes
Equipment:
baking paper
cookie cutter
baking sheet
stand mixer
blender
bowl
oven
spatula
Cooking instruction summary:
Arrange oven rack in lower third of oven and preheat oven to 325F (about 165C). Line two baking sheets with parchment paper; set aside. Alternatively, lightly grease two baking sheets before using.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.On a lightly floured work surface, roll dough until -inch thick. Using 1 to 3-inch size cookie cutters, cut into desired shapes. Place on prepared baking sheets 2 inches apart.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.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.
Step by step:
1. Arrange oven rack in lower third of oven and preheat oven to 325F (about 165C). Line two baking sheets with parchment paper; set aside. Alternatively, lightly grease two baking sheets before using.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.On a lightly floured work surface, roll dough until -inch thick. Using 1 to 3-inch size cookie cutters, cut into desired shapes.
2. Place on prepared baking sheets 2 inches apart.
3. 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.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.
Nutrition Information:
covered percent of daily need
