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Glazed Fruitcake Shortbread Cookies Recipe

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4.8 from 66 reviews

These Glazed Fruitcake Shortbread Cookies combine the buttery richness of classic shortbread with the festive sweetness of glazed fruits and cherries. Finished with a delicate rum or milk glaze, these cookies are perfect for holiday treats or anytime you crave a tender, flavorful cookie with a touch of elegance.

Ingredients

Scale

Cookies

  • 1 cup butter, softened
  • 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 cookie dough: In a stand mixer fitted with the paddle attachment, or by hand using a wooden spoon, beat together the softened butter, powdered sugar, and vanilla extract until the mixture is light and fluffy. This ensures a delicate texture for your shortbread.
  2. Add the flour: Gradually incorporate the all-purpose flour into the butter mixture, stirring just until combined. Avoid over mixing, as it can toughen the dough and affect the cookies’ texture.
  3. Fold in the glazed fruits: Gently fold the mixed glazed fruits and cherries into the dough using clean hands to minimize handling. This maintains the dough’s tenderness while evenly distributing the fruit.
  4. Shape and chill the dough: Divide the dough into two halves and shape each half into approximately 7-inch square blocks. Wrap each block tightly in plastic wrap and refrigerate for 25 minutes to firm up, making slicing easier and cleaner.
  5. Preheat and prepare baking sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Slice the cookies: Remove the dough blocks from the refrigerator and cut each into strips about 1 and 3/4 inches wide. Then cut each strip into pieces about 2 inches in length, using a pizza cutter or sharp knife for clean cuts. You can adjust the size slightly according to your preference.
  7. Bake the cookies: Place the cut cookies on the prepared baking sheets and bake in the preheated oven for 23 to 25 minutes, or until lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  8. Make and apply the glaze: In a small bowl, whisk together the powdered sugar and rum or milk until smooth. Adjust the thickness by adding a bit more liquid or powdered sugar as needed so the glaze can be brushed on easily. Brush the glaze over the cooled cookies evenly.
  9. Set the glaze: Allow the glaze to set, which usually takes about an hour, before stacking or storing the cookies. This gives the glaze time to firm up and creates a beautiful shiny finish.

Notes

  • Use cold butter for easier shaping if preferred, but the recipe calls for softened butter to blend well.
  • If you prefer non-alcoholic glaze, substitute rum with milk or a milk alternative.
  • A pizza cutter makes slicing the dough easier, but a sharp knife works just as well.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a festive touch, use colorful glazed fruits and cherries.
  • If glaze thickens too much, add a few drops of liquid to loosen it for brushing.

Keywords: fruitcake cookies, shortbread cookies, glazed cookies, holiday cookies, baked shortbread

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