Glazed Fruitcake Shortbread Cookies Recipe
These Glazed Fruitcake Shortbread Cookies combine the buttery richness of shortbread with the festive sweetness of glazed fruits and cherries. Perfectly tender and delicately glazed, these cookies offer a delightful holiday treat that’s both visually appealing and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup glazed fruits and glazed cherries (chopped; can swap for dried fruits)
Glaze
- 1 cup powdered sugar (sifted)
- 2 tablespoons milk or rum (use milk for classic glaze or rum for a warming flavor)
Instructions
- Mix Butter, Sugar, and Vanilla: In a stand mixer or using a wooden spoon, beat 1 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract together until the mixture is light and fluffy, which should take about 3-4 minutes. This creates a creamy base for the cookie dough.
- Add Flour: Gradually add 2 cups of all-purpose flour while mixing on low speed to avoid overworking the dough. Mix just until combined to maintain the tender texture of shortbread.
- Incorporate Fruits: Gently fold in 1 cup of chopped glazed fruits and cherries to distribute them evenly without breaking the dough.
- Chill the Dough: Divide the dough into two equal portions, shape each into squares, and wrap tightly with plastic wrap. Refrigerate for about 25 minutes to firm up the dough for easier slicing.
- Preheat Oven: Heat your oven to 325°F (160°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Slice Dough: Cut the chilled dough into strips approximately 1 and 3/4 inches wide, then slice these strips into 2-inch pieces. Arrange the cookies on the prepared baking sheets with some spacing between each piece.
- Bake: Bake the cookies for 23-25 minutes, or until the edges just start to turn golden, ensuring the shortbread retains its buttery tenderness.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to set before transferring them to wire racks to cool completely.
- Prepare Glaze: In a mixing bowl, whisk together 1 cup sifted powdered sugar and 2 tablespoons of milk or rum until smooth and pourable.
- Glaze Cookies: Apply a generous layer of the glaze over each cooled cookie. Allow the glaze to set for approximately 15 minutes before serving to ensure a lovely silky finish.
Notes
- For a dairy-free version, substitute butter with vegan margarine and use a non-dairy milk for the glaze.
- If you prefer a less sweet cookie, reduce the powdered sugar in the dough to 1.5 cups.
- Using rum in the glaze adds a warm, festive flavor that pairs beautifully with the fruitcake elements.
- The cookies can be stored in an airtight container at room temperature for up to a week.
- Chilling the dough is essential to achieve clean slices and maintain the shortbread texture during baking.
Keywords: holiday cookies, shortbread cookies, glazed fruitcake cookies, festive cookies, glazed cherries, fruitcake dessert
