Festive shortbread cookies with fruits and nuts

Ingredients:

• 1/2 cup (110 g) softened unsalted butter, room temperature
• 1/3 cup sugar
• 1 cup flour
• 1/2 tsp salt
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 2 tbsp small chocolate chips
• 2 tablespoons orange marmalade

Preparation:

1. Preparing the shortcakes: Preheat oven to 300°F (150°C). In a medium bowl, cream the butter and sugar with a hand mixer. In a small bowl, combine the salt and flour and add to the butter, 1/4 cup at a time. Mix until smooth. Do not overmix. Form the dough into a ball; if the dough becomes soft or shows signs of fat, chill it for 15 minutes. Roll the dough out to a 1/2-inch thickness and cut into 1/2-by-2-inch rectangles. Place the dough on a cold, ungreased baking sheet. Bake the cookies for 20 minutes, until the edges are golden brown.
2. Meanwhile, make the fruit and nut topping: In a small bowl, combine pecans, cranberries, and chocolate chips with orange marmalade.
3. After 20 minutes, remove the cookies from the oven and spread the fruit and nut layer on top. Return to the oven for another 7-8 minutes. Serve chilled. The cookies are best consumed within 1-2 days.