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Jan 17, 2018
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Holiday Shortbread
Serves 30 cookies
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Courtesy of SweetArt’s Reine Bayoc
December 2008

We promise you’ll like the way this cookie crumbles. Holiday shortbread gets the party started with three festive mix-ins and a heaping tablespoon of good cheer.


2 cups all-purpose flour (organic if possible)
¼ tsp. salt
½ tsp. freshly ground nutmeg*
1 cup butter (preferably Plugrá) at room temperature
½ cup sugar
1 tsp. pure vanilla extract
½ cup raw pumpkin seeds
½ cup chopped white chocolate
¾ cup dried cranberries


• Preheat the oven to 350 degrees.
• Sift the flour, salt and nutmeg in a bowl and set aside.
• In the bowl of a stand mixer, cream the butter for 5 minutes until light and fluffy, then add the sugar followed by the vanilla.
• Add the flour mixture to the butter-sugar mixture and blend until just combined.
• Add the pumpkin seeds, white chocolate and dried cranberries and blend.
• Wrap the shortbread dough in plastic wrap and refrigerate it for at least 2 hours or overnight.
• Using a small ice cream scooper, scoop the dough into small balls. If you don’t have a small ice cream scooper, measure a heaping tablespoon and roll the dough into a ball with the palms of your hands.
• Place the balls 2 inches apart on an ungreased cookie sheet. Bake for 20 minutes.

*Don’t even try using pre-ground nutmeg. Don’t do it to yourself or this cookie!

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