Description
These Glazed Fruitcake Shortbread Cookies offer a festive twist on a classic holiday treat, combining buttery shortbread with colorful candied fruit and a sweet glaze for a delightful burst of flavor and texture in every bite.
Ingredients
Scale
Shortbread Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (150g) chopped mixed candied fruit or fruitcake mix
Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk (or orange juice for extra flavor)
- 1/2 teaspoon vanilla extract
Garnish (optional)
- Additional chopped candied fruit
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring the sugar is well incorporated to create a smooth base for the dough.
- Add Dry Ingredients and Fruit: Gradually mix in the all-purpose flour and salt until just combined, being careful not to overmix. Gently fold in the chopped mixed candied fruit to evenly distribute the colorful pieces throughout the dough.
- Chill the Dough: Form the dough into a log shape or press it evenly into a parchment-lined baking dish. Chill in the refrigerator for at least 30 minutes to firm up the dough, which makes slicing and baking easier and helps maintain the cookie shape.
- Preheat Oven and Prepare Cookies: Preheat your oven to 325°F (165°C). Remove dough from the fridge and slice it into rounds if shaped into a log, or cut into desired shapes if pressed into a dish. Place cookies on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the cookies for 12 to 15 minutes, or until the edges start to turn a light golden brown, indicating they are cooked through with a tender crumb.
- Cool and Prepare Glaze: Allow the cookies to cool completely on a wire rack to prevent melting the glaze. While cooling, whisk together the powdered sugar, milk (or orange juice), and vanilla extract until smooth to create a sweet, glossy glaze.
- Glaze and Garnish: Drizzle the prepared glaze over the cooled cookies. Optionally, garnish with additional chopped candied fruit to enhance the festive appearance and add a bit of extra texture and flavor.
Notes
- For a citrusy twist, substitute milk in the glaze with freshly squeezed orange juice.
- Ensure the cookies are completely cool before glazing to prevent the glaze from melting or running.
- You can store these cookies in an airtight container at room temperature for up to one week.
- Use parchment paper or a silicone baking mat to prevent sticking during baking.
- Chilling the dough is essential for easier slicing and better cookie structure.
