Glazed Fruitcake Shortbread Cookies (Print Version)
Buttery shortbread studded with glazed fruits and cherries, finished with a sweet rum glaze for a delightful holiday treat.
# Ingredients:
→ Cookies
01 -
1 cup butter
02 -
3/4 cup powdered sugar
03 -
1/2 teaspoon vanilla extract
04 -
2 cups all purpose flour
05 -
1 cup mixed glazed fruits and glazed cherries
→ Glaze
06 -
3/4 cup powdered sugar
07 -
2 Tablespoons rum or milk
# Steps:
01 -
In a stand mixer fitted with paddle attachment, or by hand with wooden spoon, beat together butter, powdered sugar and vanilla until light and fluffy.
02 -
Gradually add in flour and stir just until combined. Over mixing the dough will alter the texture of the cookies.
03 -
Fold in the fruit just until mixed into the dough. Using clean hands works well, working the dough as little as possible.
04 -
Divide the dough in half and shape into two 7-inch squares. The shape doesn't have to be perfect. The dough is easier to work with between two sheets of plastic wrap. Wrap both squares in plastic wrap and refrigerate for 25 minutes.
05 -
Preheat oven to 325°F and line two baking sheets with parchment paper.
06 -
Remove dough from refrigerator and cut into 1 and 3/4″ wide strips. Cut each strip into three or four pieces, approximately 2 inches in length. A pizza cutter makes slicing easy, or use a sharp knife.
07 -
Bake in 325°F oven for 23 to 25 minutes. Let cool on baking sheets for a few minutes before transferring to wire cooling racks.
08 -
Whisk together powdered sugar and milk (or rum). Adjust consistency by adding more liquid or powdered sugar to achieve a brushable glaze.
09 -
Brush glaze over top of cookies. The glaze will set within an hour, allowing for stacking and storage.
# Notes:
01 -
These shortbread cookies feature a buttery base with colorful glazed fruits for a festive treat.