Introduction

Glazed Fruitcake Shortbread Cookies offer a delightful twist on classic shortbread with the added sweetness of glazed fruits and cherries. Perfect for holiday gatherings or an afternoon treat, these cookies combine buttery richness with a smooth, rum-infused glaze.

The image shows a red tray filled with rectangular and rounded cookies covered in a smooth, white icing. The cookies have colorful bits of red, green, and some brown visible through the icing, suggesting pieces of candied fruit inside. The icing appears thick and glossy, evenly spread to cover the top of each cookie. The tray is surrounded by a green wreath decorated with red and white berries and pine cones, all set on a white marbled surface. 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
3/4 cup powdered sugar (for glaze)
2 tablespoons rum or milk (for glaze)

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat together butter, 3/4 cup powdered sugar, and vanilla extract until the mixture is light and fluffy.
Step 2: Gradually add the flour and stir just until combined. Avoid over mixing to maintain a tender cookie texture.
Step 3: Fold in the glazed fruits and cherries gently, preferably using clean hands to minimize working the dough.
Step 4: Divide the dough in half and shape each portion into a roughly 7-inch square. Wrap each in plastic wrap and refrigerate for 25 minutes.
Step 5: Preheat the oven to 325°F and line two baking sheets with parchment paper.
Step 6: Remove the dough from the refrigerator and cut each square into strips approximately 1 and 3/4 inches wide.
Step 7: Cut each strip into 2-inch pieces, or desired length. A pizza cutter or sharp knife works well for this step.
Step 8: Bake the cookies in the preheated oven for 23 to 25 minutes. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 9: To make the glaze, whisk together 3/4 cup powdered sugar with 2 tablespoons rum or milk. Adjust liquid or powdered sugar as needed to achieve a brushable consistency.
Step 10: Brush the glaze over the tops of the cooled cookies. Allow the glaze to set for about an hour before stacking or serving.

Tips & Variations

Use rum in the glaze for a richer flavor, or substitute with milk for a milder taste suitable for all ages.
Try adding chopped nuts such as pecans or walnuts to the dough for extra texture.
Divide the dough and freeze one portion for later baking, wrapped tightly to maintain freshness.
For a more festive touch, use colorful glazed fruits and cherries.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If glazed, make sure the glaze is fully set before stacking to prevent sticking. For longer storage, freeze cookies in a sealed container for up to three months. Thaw at room temperature before serving.

How to Serve

The image shows several rectangular cookies stacked on a white plate with a red edge, placed on a white marbled surface. Each cookie has a golden brown base layer with visible colorful pieces of red, green, and black fruits mixed inside. On top of the base, there is a thick smooth white icing layer covering almost the entire surface of each cookie, with some fruit pieces faintly visible beneath the icing. The cookies have a slightly uneven, homemade texture with soft edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruits instead of glazed fruits?

Fresh fruits are not recommended as they contain moisture that can change the dough texture and cookie stability. Glazed fruits provide sweetness and structure ideal for these cookies.

What can I do if the glaze is too thick or too thin?

If the glaze is too thick, add a little more rum or milk one teaspoon at a time until it reaches a brushable consistency. If it’s too thin, add a bit more powdered sugar gradually to thicken it up.