Introduction

Glazed Fruitcake Shortbread Cookies combine the buttery richness of shortbread with the festive sweetness of glazed fruits and cherries. These charming cookies are perfect for holiday gatherings or as a delightful treat any time of year.

The image shows seven rectangular frosted fruitcake bars arranged on a white scalloped-edged plate. Each bar has a thick layer of creamy white frosting on top with colorful bits of red, green, orange, and dark brown fruit peeking through the smooth surface. The bars have a light golden base beneath the frosting and a soft texture visible around the edges. A small green pine branch is placed on the edge of the plate, contrasting with the white plate and creamy bars. The plate is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 cup glazed fruits and glazed cherries, mixed
For the glaze:

3/4 cup powdered sugar
2 tablespoons rum or milk

Instructions

Step 1: In a stand mixer fitted with a paddle attachment, or by hand with a wooden spoon, beat together the butter, powdered sugar, and vanilla extract until the mixture is light and fluffy.
Step 2: Gradually add the flour to the butter mixture, stirring just until combined. Avoid overmixing to maintain the ideal cookie texture.
Step 3: Gently fold the glazed fruits and cherries into the dough, mixing just enough to distribute the fruit evenly. Using clean hands to fold the fruit in helps keep the dough tender.
Step 4: Divide the dough in half and shape each half into a 7-inch square. Wrap both squares tightly in plastic wrap and refrigerate for 25 minutes.
Step 5: Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
Step 6: Remove the dough from the refrigerator and cut each square into 1 3/4-inch wide strips.
Step 7: Cut each strip into 3 to 4 pieces, aiming for about 2-inch lengths for larger cookies. A pizza cutter works well for slicing, or use a sharp knife for clean cuts.
Step 8: Arrange the cookie pieces on the prepared baking sheets and bake for 23 to 25 minutes. Let the cookies cool on the sheets for a few minutes before transferring to wire racks to cool completely.
Step 9: To make the glaze, whisk together the powdered sugar and rum or milk until smooth. Adjust the liquid or powdered sugar as needed to achieve a brushable consistency.
Step 10: Brush the glaze evenly over the cooled cookies. Allow the glaze to set for up to an hour before stacking or storing.

Tips & Variations

For a non-alcoholic version, substitute the rum with milk or orange juice in the glaze.
Use a mixture of chopped nuts and dried fruit if you prefer less sweetness than glazed fruits.
Chilling the dough helps make cutting easier and achieves cleaner cookie shapes.
A pizza cutter is a handy tool for slicing the dough evenly and quickly.

Storage

Store the glazed cookies in an airtight container at room temperature for up to one week. Avoid stacking them until the glaze has fully set to prevent sticking. For longer storage, freeze the cookies for up to three months, then thaw at room temperature before serving.

How to Serve

The image shows several rectangular fruitcake bars stacked on a white plate with a red edge, placed on a white marbled surface. Each bar has two layers: the bottom layer is a light golden-brown biscuit base with a slightly rough texture, and the top layer is a thick white icing that looks smooth and creamy, embedded with colorful bits of red, green, and dark brown candied fruit, evenly spread inside the icing. The bars are closely stacked, some overlapping each other. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fruit in these cookies?

Yes, you can substitute glazed fruits and cherries with dried cranberries, raisins, or chopped dried apricots. Just be mindful of the moisture and sweetness each fruit brings.

What’s the best way to keep the cookies from becoming too crumbly?

Be careful not to overmix the dough once the flour is added. Also, working the dough gently and allowing it to chill before cutting helps maintain structure and reduces crumbliness.