Easy shortbread cookies filled with cherries, pistachios and toasted coconut.
Ingredients
- 230 grams (1 cup) unsalted butter, softened
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 280 grams (2 cups) plain flour or all purpose flour
- 1/2 teaspoon salt
- 70 grams (1/2 cup) pistachios
- 90 grams (1/2 cup) red glaced cherries
- 40 grams (1/2 cup) shredded coconut
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking paper or parchment paper.
- In a large mixing bowl, add the butter, sugar and vanilla. Beat using an electric mixer on medium speed combined and creamy, approximately 2 minutes.
- Add the flour and salt. Mix on a low speed until the cookie dough comes together. It might look a little dry but just keep mixing or use your hands to bring the dough together.
- Finely chop the pistachios and glaced cherries. Add pistachios and cheries into the dough and beat briefly.
- Place a large sheet of baking or parchment paper on the bench. Place the cookie dough on top. Gently shape the cookie dough into a long log using your hands, approximately 24cm (9.5 inches) long.
- Sprinkle the coconut onto the baking or parchment paper and gently roll the cookie dough log back and forth over the coconut. Gently press the shredded coconut onto the cookie dough log.
- Carefully wrap the baking paper around the cookie dough log and twist the ends shut. Place the cookie dough in the fridge to chill for at least one hour.
- To bake, carefully slice the cookie dough log into thick slices, approximately 1.5cm (1/2 inch) thick. Place on the prepared trays, leaving room for the cookies to spread a little as they bake.
- Bake the cookies for 18-20 minutes or until golden and the coconut around the edges looks toasted.. They will firm up once they cool.
- Leave the cookies to cool on the trays for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Vanilla extract: You can also swap vanilla extract for almond extract if you prefer.
Glaced cherries: I use red glaced cherries in this recipe, but you can use red or green ones. Dried cherries also work really well. Otherwise, you could sub in chocolate chips (white chocolate chips would be amazing) or any other dried fruits you prefer.
Pistachios: To continue the Christmas theme, green pistachios are used. You can use another nut if you prefer, or another mix-in if you want to make these cookies nut-free.
Shredded coconut: Shredded coconut is used to coat the outside of the cookie dough log. Once baked, it becomes toasty – and it’s the feature the cookies were named after. I recommend choosing an unsweetened shredded coconut. Desiccated coconut would work in a pinch too.
Storage: You can keep baked shortbread cookies in an airtight container at room temperature. They keep really well for up to 5 days.
Make-ahead: Make the cookie dough a day or two in advance and store it in the fridge until you are ready to use it. Then you can slice and bake the cookies as needed.
Freezer instructions: Alternatively, you can cover the entire cookie log in plastic wrap and place it in a ziplock bag in the freezer. Then simply let the dough thaw at room temperature for 15-30 minutes or until you can easily slice it. Then just bake as per the instructions below.
