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.
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 dont 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.
*Dont even try using pre-ground nutmeg. Dont do it to yourself or this cookie!
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
This article appears in Dec 1-31, 2008.