Cherry & Orange Peel Christmas Shortbread Cookies
200g softened butter (I'm using Ambassador unsalted that comes ready in 200g, which I find really tasty with nice texture, and reasonably priced in this country where dairy products are crazily expensive)
50g castor sugar (super reduced, as the dried fruits will add to the sweetness)
1 teaspoon vanilla essence
Pinch of salt
210g plain flour
A mix of the following that adds up to about 150g, and soak overnight with a little white wine vinegar:
Natural coloured glacé cherries, finely chopped (I'm using Waitrose Cooks' Ingredients Glace Cherries)
Tart montmorency cherries, finely chopped (I'm using Kirkland Signature which a friend brought back for me from Australia, love them! 💖)
Green glacé cherries, finely chopped
Candied orange peels, finely chopped
Making the dough:
In a large mixing bowl, mix butter, sugar, vanilla and salt together and mix till smooth and a little fluffy.
Gradually add in the flour and fold with a spatula till all combined. Add in the well soaked dried fruit mix and mix till they are evenly distributed in the dough.