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Glazed Fruitcake Shortbread Cookies Recipe

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★★★★★

4.8 from 134 reviews

Delight in these Glazed Fruitcake Shortbread Cookies, combining rich buttery shortbread with sweet glazed fruits and cherries, finished with a delicate rum or milk glaze. Perfect for festive occasions or a cozy afternoon treat, these cookies boast a soft, crumbly texture and a burst of fruity sweetness in every bite.

Ingredients

Scale

Cookies

  • 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

Glaze

  • 3/4 cup powdered sugar
  • 2 Tablespoons rum or milk

Instructions

  1. Prepare the Dough: In a stand mixer fitted with the paddle attachment, or by hand using a wooden spoon, beat together the butter, powdered sugar, and vanilla extract until the mixture is light and fluffy. This aerates the dough for a tender cookie.
  2. Add Flour: Gradually add the all-purpose flour to the creamed butter mixture, stirring just until combined. Avoid over-mixing to maintain the desired texture of the shortbread.
  3. Fold in the Fruit: Gently fold the mixed glazed fruits and cherries into the dough using clean hands, incorporating it carefully to keep the dough from becoming tough.
  4. Shape and Chill: Divide the dough into two halves and shape each into roughly 7-inch squares. Wrap each square tightly with plastic wrap and refrigerate for 25 minutes to firm up the dough for easier slicing.
  5. Preheat Oven and Prepare Baking Sheets: Set your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking.
  6. Slice the Cookies: Remove the chilled dough from the refrigerator and slice each square into strips about 1 and 3/4 inches wide. Then cut each strip into segments about 2 inches long, using a pizza cutter or a sharp knife for best results.
  7. Bake the Cookies: Place the sliced cookies on the prepared baking sheets and bake in the preheated oven at 325°F for 23 to 25 minutes until they are slightly golden at the edges. Allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
  8. Make the Glaze: Whisk together the powdered sugar with rum or milk until the mixture reaches a brushable consistency. Adjust by adding more liquid or powdered sugar as needed.
  9. Glaze the Cookies: Using a pastry brush, evenly coat the tops of the cooled cookies with the glaze. Let the glaze set for about an hour, after which the cookies can be stacked and served.

Notes

  • Use chilled dough for cleaner slices and more uniform cookies.
  • Avoid overworking the dough to keep the shortbread tender.
  • The glaze can be made with either rum for a boozy flavor or milk for a milder option.
  • If you prefer smaller cookies, cut the strips into shorter pieces, but baking time may vary slightly.
  • Store the glazed cookies in an airtight container at room temperature for up to one week.

Keywords: Fruitcake cookies, shortbread cookies, glazed cookies, holiday cookies, butter cookies

Find it online: https://freshrecipehub.com/glazed-fruitcake-shortbread-cookies-recipe/