Introduction

These Glazed Fruitcake Shortbread Cookies are a delightful holiday treat, combining buttery shortbread with sweet glazed fruits and a smooth glaze. Perfect for festive gatherings or gifting, they offer a subtle warmth with an option to add rum in the glaze.

A white plate holds a stack of nine rectangular cookies with rough golden edges and a smooth, glossy white icing layer on top. Embedded in the icing are small pieces of red and green candied fruit, randomly scattered across the surface of each cookie. The cookies are arranged in a slightly overlapping manner, showing their thickness and crumbly texture along the sides. The plate is set on a white marbled surface with sprigs of green pine and red berries nearby, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour (avoid overmixing)
1 cup glazed fruits and glazed cherries (can swap for dried fruits)
1 cup powdered sugar (sifted before mixing for glaze)
2 tablespoons milk or rum (use milk for classic or rum for warmth)

Instructions

Step 1: In a stand mixer or using a wooden spoon, beat together the softened butter, 2 cups powdered sugar, and vanilla extract until light and fluffy, about 3-4 minutes.
Step 2: Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 3: Gently fold in the chopped glazed fruits and glazed cherries.
Step 4: Divide the dough into two equal squares, wrap tightly in plastic wrap, and chill in the refrigerator for about 25 minutes.
Step 5: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Step 6: Cut the chilled dough into strips about 1 3/4 inches wide, then slice each strip into 2-inch pieces. Arrange the pieces on the prepared baking sheets.
Step 7: Bake for 23-25 minutes or until the edges are just beginning to turn golden.
Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 9: In a small bowl, whisk together the sifted powdered sugar and milk or rum until smooth to make the glaze.
Step 10: Generously apply the glaze to each cookie and allow it to set for about 15 minutes before serving.

Tips & Variations

For a more intense fruit flavor, soak the glazed fruits in rum overnight before folding them into the dough.
Swap glazed fruits for your favorite dried fruits like cranberries or apricots if you prefer a less sweet cookie.
Chilling the dough is important to help maintain the shape of the cookies while baking.
Use milk in the glaze for a classic taste or rum for a festive twist with added warmth.

Storage

Store the glazed cookies in an airtight container at room temperature for up to one week. If you wish to keep them longer, refrigerate for up to two weeks or freeze for up to three months. When ready to eat, bring to room temperature and refresh the glaze if needed.

How to Serve

A metal tray holds eight square bars stacked loosely on top of each other, each bar has two layers: a light golden-brown base with a soft texture and a thick, smooth white glaze covering the top, speckled with small red and green bits that look like candied fruits. The bars have slightly crumbly edges, and the shiny glaze catches the light, giving a moist look. Around the tray, there are green pine branches and red Christmas decorations on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fruits instead of glazed fruits?

Yes, dried fruits like raisins, cranberries, or chopped apricots can be used as a substitute for glazed fruits. This will result in a less sweet cookie but still delicious.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough before cutting and baking helps the cookies hold their shape and reduces spreading. Also, avoid overmixing the dough, which can develop gluten and lead to spreading.