Fruit and nut cookies

    1 hour 32 min

    A versatile and crumbly shortbread cookie with your favourite combination of fruit and nuts; recently described by a friend of mine as moorish! I have used pistachio’s and dried cranberries here but other great combinations include white chocolate and cranberries, walnuts and dried peaches or good old fashioned chocolate chips. Whatever combination they will disappear very quickly!

    London, England, UK
    19 people made this

    Makes: 24 cookies

    • 175g butter, at room temperature
    • 85g caster sugar
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 75g pistachios, roughly chopped
    • 75g dried cranberries, roughly chopped

    Prep:20min  ›  Cook:12min  ›  Extra time:1hr chilling  ›  Ready in:1hr32min 

    1. Cream together the butter, sugar and vanilla extract until light and fluffy.
    2. Add flour, pistachios and cranberries and mix to combine.
    3. Turn out onto greaseproof paper and shape to form a log. The length and height of your log will depend on how many cookies you want and how big you want them (I make 24).
    4. Wrap the log in the greaseproof paper and chill in the fridge for 1 hour; this will allow the mixture to tighten up and will make it easier to handle.
    5. Remove from the fridge and slice to make 24 cookies.
    6. Preheat the oven to 180 C / Gas 4.
    7. Line 1 to 2 baking trays, place the cookies on to the baking tray and spaced them evenly apart. The cookies don't spread too much so you should be able to fit a fair few on each baking tray. Bake until lightly coloured, 12 to 15 minutes.
    8. If you can resist the temptation, allow to cool before eating.


    With the nuts and dried fruit the log isn't the easiest to slice. If you find the cookies crumbling while you are slicing them patch them back together and they will be fine.

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