Truly magical! A new Christmas classic… Scrumptious old-fashioned buttery shortbread kissed with sunny orange zest, a modest amount of finely chopped pecans and a whisper of spices topped with spiced deep-red holiday Sugar Plum Jam. Our Sugar Plum Shortbread Christmas Cookies are like a jam-topped English scone turned into a shortbread cookie! Perfect for Christmas brunch or dessert. Everyone will love them!
- For the Orange-Pecan Spice Shortbread Cookies
- 2½ cups (310 grams) organic all-purpose flour, such as King Arthur Flour®
- ½ teaspoon fine-quality ground cinnamon, such as Penzey’s
- ¼ teaspoon freshly grated whole nutmeg
- ¼ cup (27 grams) finely chopped toasted pecans, see Notes
- 6 tablespoons (75 grams) granulated sugar or vanilla sugar, see Notes
- 1½ tablespoons freshly grated orange zest
- 1 cup (2 sticks/226 grams) salted butter, cut into small bits
- For the Sugar Plum Jam & Sparkling Sugar Topping
- Homemade or prepared Sugar Plum Jam, such as Stonewall Kitchen®, or favorite red jam, strained
- Granulated sugar, for sprinkling
- Sparkling white sugar, such as by King Arthur Flour®, for sprinkling
Arrange oven rack in lower third of oven and preheat oven to 325ºF (about 165ºC). Line two baking sheets with parchment paper; set aside. Alternatively, lightly grease two baking sheets before using.
In a medium bowl, combine flour, spices, nuts, sugar and orange zest. Using a pastry blender, or heavy-duty stand mixer with paddle attached on low speed, cut in butter until mixture resembles fine crumbs and starts to cling together. Dough will still be very crumbly. Knead the dough until smooth. Form into a ball and then flatten slightly into a compact disk.
On a lightly floured work surface, roll dough until ½-inch thick. Using 1½ to 3-inch size cookie cutters, cut into desired shapes. Place on prepared baking sheets 2 inches apart.
Bake for 18 to 22 minutes (18 to 20 minutes for small cookies or 20 to 22 minutes for large cookies) or until bottoms start to brown and centers are set.
Allow cookies to cool slightly on baking sheets for 2 minutes. Using a metal cookie spatula, transfer cookies to wire racks to cool completely before icing with jam and sprinkling with sugars.
Cool shortbread cookies completely before icing with jam and sprinkling with sugar.
To store shortbread cookies either before or after icing with jam, layer between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Alternatively, freeze cookies, before icing with jam, for up to 3 months.
Toasting the pecans for this recipe is optional. See directions below on How to Toast Nuts.
How to Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do.
Preheat oven to 350ºF (180º C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. Watch the nuts closely to prevent burning. Cool nuts completely before chopping and adding to recipes.
To speed up the cooling process after toasting nuts, immediately place hot toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.
How to Make Vanilla Sugar: Making your own vanilla sugar is quick and easy. Simply plan ahead 1 to 2 weeks before using.
You will need:1 fine-quality (plump and moist)
whole vanilla bean
2 cups (400 grams) granulated sugar
1 pint-size (16-ounce) wide-mouth mason jar with lid and ring
Place sugar into a medium bowl. With a sharp paring knife, on a small cutting board, carefully slice down the center of vanilla bean, almost to the end but leaving the end intact, to split open. With the back of the paring knife, scrape seeds into bowl with sugar. Using fingertips, work the vanilla seeds into the sugar until well incorporated.
Pour vanilla sugar into mason jar halfway, then place scraped vanilla bean into the jar until near the bottom. Fill jar with remaining sugar and close jar tightly with lid and ring for an airtight seal.
Store vanilla sugar for 1 to 2 weeks. To use in recipes, substitute equally for granulated sugar. Makes 2 cups (about 400 grams).
Cookie Shape Variation for Spheres: This cookie dough, for Orange-Pecan Spice Shortbread Cookies, can be rolled into 1-inch balls before baking to create simple round shortbread cookies. Lightly grease or parchment line two (2) cookie sheets. Simply shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets. If desired, sprinkle with sugar. Bake for 18 to 20 minutes or until bottoms start to brown and centers are set. Transfer to wire racks to cool completely. Makes about 20 cookies.
Cookie Shape Variation for Stamped Cookies: This cookie dough, for Orange-Pecan Spice Shortbread Cookies, can be rolled and stamped with a cookie stamp before baking to create imprint-designed shortbread cookies. Lightly grease or parchment line two (2) cookie sheets. Simply shape dough into 1-inch balls and stamp with cookie stamps. Place cookies 2 inches apart on prepared baking sheets. If desired, sprinkle with sugar. Bake for 18 to 20 minutes or until bottoms start to brown and centers are set. Transfer to wire racks to cool completely. Makes about 20 cookies.
For Gluten-Free Option: Substitute 2½ cups (320 grams) of Cup4Cup Gluten Free Flour, available at Williams-Sonoma stores, for the 2½ cups (310 grams) of all-purpose wheat flour called for in the recipe.