Glazed Fruitcake Shortbread Cookies (Print Version)
# 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 glazed fruits and glazed cherries, mixed
→ Glaze
06 -
3/4 cup powdered sugar
07 -
2 tablespoons rum or milk
# Instructions:
01 -
In a stand mixer with paddle attachment or by hand with a wooden spoon, beat together butter, powdered sugar, and vanilla until light and fluffy.
02 -
Gradually add in flour and stir just until combined. Avoid overmixing to maintain texture.
03 -
Fold in the glazed fruits and cherries until evenly distributed. Use clean hands to gently mix without overworking the dough.
04 -
Divide dough in half and shape into two 7-inch squares. Wrap squares in plastic wrap and refrigerate for 25 minutes.
05 -
Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.
06 -
Remove dough from refrigerator and cut into 1 3/4-inch wide strips. Then cut each strip into three or four smaller pieces, or approximately 2 inches in length.
07 -
Place cookies on prepared baking sheets. Bake at 325°F (160°C) for 23–25 minutes. Let cookies cool on baking sheets for a few minutes before transferring to wire racks.
08 -
Whisk together powdered sugar and milk (or rum) to achieve a brushable consistency. Adjust with additional liquid or sugar as needed.
09 -
Brush glaze over cooled cookies. Let the glaze set; cookies can be stacked within one hour after glazing.