Sugar Plum Shortbread Cookies 
Ingredients:
2 cups all-purpose flour 
1 cup unsalted butter, softened 
1/2 cup powdered sugar 
1 teaspoon vanilla extract 
1/2 cup dried fruit (raisins, currants, or dried plums), finely chopped
Coarse sugar for sprinkling 
Instructions:
Step 1: Prepare the Dough
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and salt.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add vanilla: Mix in the vanilla extract until fully incorporated.
Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Add dried fruit: Fold in the finely chopped dried fruit (raisins, currants, or dried plums) until evenly distributed throughout the dough.
Step 2: Chill the Dough 
Chill the dough: Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough, making it easier to roll out.
Step 3: Roll and Cut the Cookies
Preheat the oven: Preheat your oven to 350°F (175°C).
Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
Cut into shapes: Use cookie cutters to cut the dough into your desired shapes (circles, stars, or festive shapes).
Place on baking sheet: Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
Step 4: Bake the Cookies
Sprinkle with coarse sugar: Before baking, lightly sprinkle the tops of the cookies with coarse sugar for a sweet, crunchy finish.
Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Flavor variations: Feel free to experiment with other dried fruits such as dried cranberries or apricots to add different flavors and textures.
Make it festive: You can also add a dash of cinnamon or nutmeg to the dough for extra warmth and spice.
Storage: Store your shortbread cookies in an airtight container for up to a week.