Glazed Fruitcake Shortbread Cookies

This buttery fruitcake shortbread cookie recipe transforms the classic holiday fruitcake into an irresistible cookie format that even fruitcake skeptics will love. The delicate shortbread base studded with colorful glazed fruits creates a perfect balance of textures while the sweet rum glaze adds a sophisticated finishing touch.

I first created these when looking for a way to use leftover candied fruit after the holidays, and they've since become our family's signature Christmas cookie that friends request year after year.

Ingredients

• Butter use room temperature unsalted butter for best control over salt content and creamy texture
• Powdered sugar creates a more delicate crumb than granulated sugar would provide
• Vanilla extract pure extract enhances the buttery flavor without competing with the fruit
• All purpose flour provides structure while keeping cookies tender
• Glazed fruits and cherries the star ingredients that provide color contrast and chewy sweetness
• Powdered sugar for glaze creates a smooth finish without graininess
• Rum or milk rum adds holiday flair while milk offers a family friendly alternative

Step-by-Step Instructions

Beat the butter mixture

Combine room temperature butter with powdered sugar and vanilla in stand mixer or large bowl. Beat for 3 full minutes until notably lighter in color and texture. This incorporates air pockets that will give your cookies their characteristic shortbread melt in your mouth quality.

Add flour carefully

Gradually incorporate the flour about a half cup at a time on low speed. Stop mixing the moment the flour disappears into the dough. This is critical as overmixing develops gluten which will make your cookies tough instead of tender.

Incorporate fruits

Using clean hands gently fold the glazed fruits into the dough just until distributed. The warmth of your hands slightly softens the dough making it easier to incorporate the fruit without overworking. This is the secret to keeping the fruit pieces intact and visible throughout each cookie.

Shape and chill

Divide dough and shape into squares between plastic wrap pressing gently to form cohesive blocks. The 25 minute refrigeration time is crucial not optional. This rest period allows the butter to firm up and the flour to fully hydrate ensuring your cookies hold their shape during baking.

Slice with precision

Cut chilled dough into uniform strips then into individual cookies. Consistent sizing ensures even baking. The pizza cutter technique makes clean cuts without dragging the fruit pieces through the dough which would create tears.

Bake until just golden

Watch carefully during the final minutes of baking. The perfect cookie should have slightly golden edges while remaining pale on top. This indicates the ideal texture balance between crisp exterior and tender interior.

Glaze while warm

Apply the glaze to cookies while they are still slightly warm for better absorption. Use a pastry brush rather than drizzling for the most even application and professional appearance.

Bookmark

These cookies remind me of my grandmother's holiday baking with a modern twist. She always said fruitcake was misunderstood, and these cookies prove her right with their perfect balance of butter and fruit in every bite.

Storage Secrets

These fruitcake shortbread cookies actually improve with age much like traditional fruitcake. Store them in an airtight container with parchment paper between layers and they will stay fresh for up to two weeks at room temperature. The flavors meld and deepen over time making them ideal for making ahead of holiday gatherings. For longer storage, they freeze beautifully for up to three months when wrapped well and thaw quickly at room temperature.

Fruit Selection Matters

The quality and variety of glazed fruits dramatically impacts both appearance and flavor. Look for high quality candied fruit that still has some moisture rather than overly dry pieces. Create a custom mix by choosing fruits with contrasting colors red cherries, green citrus peel, yellow pineapple for the most attractive presentation. Avoid very large pieces that will make slicing difficult instead, chop larger fruits into quarter inch pieces before folding into the dough.

Serving Suggestions

Pair these sophisticated cookies with afternoon tea or coffee for a delightful treat. For holiday entertaining, arrange them on a tiered serving plate alternating with plain shortbread cookies for visual contrast. They also make an excellent accompaniment to creamy desserts like vanilla ice cream or custard where the chewy fruit pieces provide textural interest against the smooth backdrop. For gifting, stack four cookies and wrap with cellophane tied with festive ribbon for a beautiful homemade present.

Recipe Q&A

→ Can I substitute the glazed fruits with something else?

Yes, you can substitute the glazed fruits with dried cranberries, raisins, chopped dried apricots, or even chocolate chips for a different flavor profile. Candied citrus peel or crystallized ginger also work wonderfully.

→ How should I store these cookies?

Once the glaze has set completely (about an hour), store the cookies in an airtight container at room temperature for up to a week. For longer storage, layer them between pieces of parchment paper in a sealed container and freeze for up to 3 months.

→ Can I make the dough ahead of time?

Absolutely! The dough can be made up to 3 days in advance and kept refrigerated. You can also freeze the wrapped dough squares for up to a month. Thaw overnight in the refrigerator before slicing and baking.

→ What's the best way to chop the glazed fruits?

For easiest chopping, lightly coat your knife with non-stick cooking spray or a small amount of vegetable oil. This prevents the sticky fruit from adhering to the blade. Aim for small, uniform pieces around 1/4-inch in size for best distribution in the dough.

→ Can I make these without alcohol?

Definitely! The recipe provides milk as a non-alcoholic alternative for the glaze. You could also use orange juice or even water with a dash of vanilla extract for flavoring the glaze.

→ Why did my cookies spread too much during baking?

Spreading typically occurs if the butter was too warm or the dough wasn't chilled enough. Make sure to refrigerate the dough for at least 25 minutes before slicing and baking. Also, avoid overbeating the butter mixture which can incorporate too much air.