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 -
Use a stand mixer with paddle attachment or mix by hand with a wooden spoon to blend butter, powdered sugar, and vanilla until light and fluffy. Gradually add in flour and mix just until combined. Avoid overmixing to maintain the desired texture. Fold in the glazed fruits, gently mixing by hand if needed.
02 -
Divide the dough into two 7-inch squares. Wrap in plastic wrap and refrigerate for 25 minutes.
03 -
Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and cut into 1.75-inch wide strips. Further cut each strip into smaller pieces, approximately 2 inches in length. Use a pizza cutter or sharp knife for clean cuts.
04 -
Place the cut dough pieces on the baking sheets and bake for 23 to 25 minutes at 325°F (163°C). Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks.
05 -
In a small bowl, whisk together powdered sugar and milk or rum until smooth. Adjust the consistency by adding a little more powdered sugar or liquid as needed.
06 -
Brush the glaze over the cooled cookies. Allow the glaze to set fully before stacking the cookies, which should take about an hour.
# Notes:
01 -
Avoid overmixing the dough to preserve the delicate texture of the cookies.
02 -
Chilling the dough helps maintain its shape during baking.
03 -
The glaze will harden quickly, making the cookies easy to stack for storage.