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Spiced Christmas shortbread cookies
Sugar, spice and everything nice, these Christmas cookies are packed full of all the best festive flavours. Fill up your cookie jar for spontaneous guests or package the cookies up beautifully to give as gifts.

Spiced Christmas shortbread cookies

Makes: 20-25 cookies

Ingredients

1 box NOMU minimakes Vanilla Cookie Dough Mix
100g softened butter
1 large egg yolk
1 tsp NOMU cinnamon or Holiday Baking Spice
50g glace cherries, chopped
50g pecan nuts, chopped

 

 

Directions

Cream the butter and sugar (sachet 1) with an electric mixer for 1 minute until pale and creamy, then mix in the egg yolk until well combined. Add the cookie mix (sachet 2) and spice, and stir to form a shaggy mixture. Add in the cherries and pecans and bring together into a smooth dough.

Shape the dough into a log, about 5cm in diameter, and wrap tightly in cling film. Chill in the fridge or freezer for 1 hour or until firm.

Preheat your oven to 180°C (160°C fan function) and line two baking trays with baking paper.

Use a thin sharp knife to slice the cookie log into 5mm-thick slices. Place onto the prepared baking trays and bake for 10-12 minutes until the cookies are golden. Allow to cool on the baking trays.

Tip: If the cookie log crumbles too much when sliced, set it aside at room temperature for a few minutes to soften up.

Ingredients

1 box NOMU minimakes Vanilla Cookie Dough Mix
100g softened butter
1 large egg yolk
1 tsp NOMU cinnamon or Holiday Baking Spice
50g glace cherries, chopped
50g pecan nuts, chopped

 

 

Directions

Cream the butter and sugar (sachet 1) with an electric mixer for 1 minute until pale and creamy, then mix in the egg yolk until well combined. Add the cookie mix (sachet 2) and spice, and stir to form a shaggy mixture. Add in the cherries and pecans and bring together into a smooth dough.

Shape the dough into a log, about 5cm in diameter, and wrap tightly in cling film. Chill in the fridge or freezer for 1 hour or until firm.

Preheat your oven to 180°C (160°C fan function) and line two baking trays with baking paper.

Use a thin sharp knife to slice the cookie log into 5mm-thick slices. Place onto the prepared baking trays and bake for 10-12 minutes until the cookies are golden. Allow to cool on the baking trays.

Tip: If the cookie log crumbles too much when sliced, set it aside at room temperature for a few minutes to soften up.

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