Glazed Fruitcake Shortbread Treats

This festive fruitcake shortbread brings the nostalgic charm of traditional fruitcake to an elegant, buttery cookie form. The colorful glazed fruits create a stained-glass effect against the rich shortbread base, while the sweet rum glaze adds the perfect finishing touch for holiday gatherings or afternoon tea.

I first created these when looking for a way to use leftover glazed fruits from my annual fruitcake baking. Now, these cookies have completely overshadowed my original fruitcake recipe, with friends requesting them year-round despite their holiday appearance.

• Butter: Use unsalted at room temperature for consistent results and clean buttery flavor
• Powdered sugar: Creates that melt-in-your-mouth shortbread texture that granulated sugar cannot replicate
• Vanilla extract: Pure is best, but imitation works in a pinch when budget is a concern
• All-purpose flour: Provides structure without toughening the delicate cookie
• Glazed fruits and cherries: The star ingredient, bringing color and sweetness, look for assorted colors for visual appeal
• Powdered sugar (for glaze): Creates a smooth finish without grittiness
• Rum or milk (for glaze): Rum adds traditional fruitcake flavor, milk keeps it family-friendly

How To Make Glazed Fruitcake Shortbread Cookies

Cream the Butter Mixture:

Beat butter, powdered sugar and vanilla until notably lighter in color and fluffy in texture, about 3-4 minutes. This incorporates air for proper texture and ensures the sugar dissolves completely into the butter.

Add Flour Carefully:

Gradually incorporate flour just until combined, watching closely for the moment when no dry flour remains. Resist the urge to overmix as this develops gluten and results in tough rather than tender cookies.

Incorporate Fruit:

Fold in glazed fruits and cherries with gentle movements or clean hands. Distribute evenly without crushing the fruit pieces or overworking the dough. The colorful pieces should remain distinct throughout the dough.

Shape and Chill:

Form dough into two 7-inch squares between plastic wrap, about half-inch thickness. The plastic wrap prevents sticking and allows for easy manipulation without adding additional flour that could toughen the cookies.

Slice Precisely:

Cut chilled dough into uniform strips and then into bar shapes. Precision gives professional looking results, with each piece showcasing the colorful fruit distribution throughout.

Bake to Perfection:

Bake until edges begin to turn golden while centers remain pale, about 23-25 minutes. The cookies will firm up substantially during cooling, so resist the temptation to overbake.

Glaze While Warm:

Brush rum or milk glaze over cookies while still slightly warm. This allows some glaze to absorb into the cookie while creating a beautiful finish on top.

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I discovered these cookies saved Christmas one year when an ice storm prevented family from traveling. I packaged these in decorative tins and mailed them to everyone who missed our gathering. The bright fruits reminded us all of our favorite stained glass windows at the family church, creating a connection despite the distance.

Storage Secrets

These shortbread cookies maintain their quality remarkably well. Store in airtight containers with parchment between layers to prevent sticking. They stay fresh at room temperature for up to two weeks or freeze beautifully for three months. The rum in the glaze acts as a natural preservative, improving flavor over the first few days after baking.

Fruit Selection Matters

The quality and variety of glazed fruits dramatically impact these cookies. I recommend purchasing from specialty baking shops rather than standard grocery varieties when possible. Create a custom mix of red cherries, green cherries, citron, and candied pineapple for the most festive appearance. For a more sophisticated version, substitute high-quality dried fruits soaked briefly in rum or brandy.

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Perfect Pairing Ideas

These cookies deserve thoughtful accompaniments. Serve alongside spiced tea, hot chocolate, or a glass of tawny port for adults. The buttery texture and fruit notes complement warm beverages exceptionally well. During holiday gatherings, I arrange these on a tiered stand interspersed with fresh greenery and cinnamon sticks for a festive display that engages multiple senses.

The Shortbread Secret

The key to perfect shortbread texture lies in temperature control throughout the process. Keep butter cool but pliable, chill dough properly, and never rush the baking. The traditional Scottish method of pricking shortbread with a fork can be applied before baking for an authentic touch, though not strictly necessary with these fruit-studded bars.

Frequently Asked Questions

→ How do I prevent the dough from over-mixing?

To avoid over-mixing, gently fold in the flour and fruits just until combined. Mixing by hand or with clean hands can help maintain the texture.

→ Can I substitute the rum in the glaze?

Yes, you can substitute rum with milk for a non-alcoholic version. Adjust the liquid quantity to achieve the desired glaze consistency.

→ How should I shape and cut the cookies for uniform sizes?

Divide the dough into two squares and cut them into strips using a pizza cutter or sharp knife. Trim the strips into equal pieces for even baking.

→ Can I use other dried or candied fruits?

Absolutely! Feel free to swap or mix in your favorite dried or candied fruits like cranberries, raisins, or pineapple chunks.

→ What is the best method for glazing the cookies?

Brush the glaze over the cooled cookies using a pastry brush. Ensure the glaze is smooth but not too runny to avoid mess.