Digging For Treasure And Fruit And Nut Shortbread Cookies


Early on Friday morning, I was in the kitchen getting the kid’s lunches ready for school, making coffee and toast, and just going along with my everyday morning routine when “HOLY SH**!”  I felt this incredible, sharp, stabbing pain in the middle of my heel!

I limped over to the couch and let my hand glide along the bottom of my foot, and that’s when I felt it. The tiniest, sharpest piece of glass embedded into my heel.  It’s unbelievable that such a little thing can cause so much pain.  Why is that? I could have stepped on a rusty nail and it wouldn’t hurt so much. Not that I’ve ever stepped on a rusty nail, but I’m almost certain that this is a fact.

fruit_and_nut_shortbread_cookies_7_mfbEven with six weeks since my last pedicure (Let’s face it, sandal season is now over.) I could still feel that little shard of glass right through to my bones! With only 10 minutes until we had to leave the house and my morning routine temporarily halted, I screamed for my husband to assemble the arsenal.

Five different kinds of tweezers, a straight pin, an LED flashlight, and an X-ACTO knife were gathered and lined up on the kitchen table like surgeon’s tools.  I promptly hefted my foot on top of the table and with a bit of cajoling from my husband to “chill out” he began his careful exploration to locate the offensive shard.

fruit_and_nut_shortbread_cookies_4_mfb“Quit squirming!” I was told.  So I closed my eyes and practiced deep breathing like a Yoga master, while he held my foot with the grip of a Ninja and tried using the tweezers to grab the glass. After several unsuccessful tries, and the f-bomb dropping from my lips, he decided to change tactics and just dig the little bugger out. No more Mr. Nice Guy.

“Don’t move or we’ll both be bleeding!” So, while he dug for buried treasure, I prayed to the Gods for his hand to be steady and his knife to be swift. And then, with the morning sun shining through the kitchen window, he saw the light and I was free! FREE!

fruit_and_nut_shortbread_cookies_3_mfbPraise to the Gods! Now there’s no time left for toast, but there is always time for a fruit and nut shortbread cookie with my coffee on the way to work.

Fruit And Nut Shortbread Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 40 cookies

Change up the dried fruits and nuts with whatever you have on hand, like pecans, walnuts, dried blueberries, currants, or sunflower seeds.


  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 lemon, zest and juice
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 cup dried cherries, chopped
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup raisins, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup pistachios, chopped
  • 1/4 cup cashews, chopped


Using an electric mixer, cream together the butter and sugar until it is light and fluffy. Add the zest and juice of one lemon and vanilla extract; mix well. Add the flour and mix to combine. Mix in dried cherries, raisins, pumpkin seeds, pistachios, and cashews.

Divide the dough into 2 parts. On a lightly floured surface, roll each section of dough into a log measuring about 8" long and 1-1/2" in diameter. Wrap each log in plastic wrap and refrigerate for several hours or until the dough is firm. The dough logs can also be frozen, at this point, then sliced and baked as needed.

When you're ready to bake the cookies, preheat the oven to 350 F.

Working with one log at a time, cut 1/4" thick slices and place them on a parchment lined baking sheet. Bake for 11 to 12 minutes or until lightly browned around the edges. Remove from the oven and cool on wire racks. Freezes well.


Original Recipe by My Friend's Bakery 2013


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  1. Krista says:

    The cookies look and sound amazing. So pretty! But I wanted to say that good old Duct tape works wonders for pulling out shards of glass!

    • My Friend's Bakery says:

      Thank you! I had no idea that you could use duct tape. That’s a fantastic tip that I’m definitely going to try next time because I’m positive that there will be a next time.

  2. Sharon Green says:

    I had an anaphylactic reaction to peanuts and my doctor swore me off of ALL NUTS. This time of year, if not any, when it comes to cooking, I find it difficult to find a recipe that does not call for nuts. I like this recipe. What can I do in place of the 2 last nut ingredients.

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