Celebrate the holiday season with these delightful Glazed Fruitcake Shortbread Cookies! Infused with the classic flavors of fruitcake but with the rich, buttery texture of shortbread, these cookies are a perfect addition to any festive cookie platter. They’re easy to make, look beautiful on the table, and capture all the warm, nostalgic flavors of the holidays. The colorful candied fruit adds a touch of sweetness and a cheerful pop of color to these tender, melt-in-your-mouth cookies.
Ingredients
For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped candied fruit mix (such as red and green cherries, pineapple, etc.)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Additional candied fruit pieces, for garnish
Directions
Step 1: Prepare the Shortbread Cookie Dough
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the salt and vanilla extract, and mix until combined.
- Gradually add the all-purpose flour to the mixture, blending until a soft dough forms.
- Gently fold in the chopped candied fruit until it is evenly distributed throughout the dough.
Step 2: Shape and Bake the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently press each ball down with your palm to flatten slightly.
- Bake the cookies for 15-18 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread cookies should remain soft and tender.
- Transfer the cookies to a wire rack and allow them to cool completely before glazing.
Step 3: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding a little more milk if the glaze is too thick, or more powdered sugar if it’s too thin.
Step 4: Decorate the Cookies
- Drizzle the glaze over the cooled cookies using a spoon, or transfer the glaze to a piping bag for more control.
- While the glaze is still wet, garnish each cookie with small pieces of candied fruit for a festive touch.
- Allow the glaze to set for about 15-20 minutes before serving or storing.
Serving and Storage Tips
- Serving: These cookies are perfect for holiday parties, cookie exchanges, or as a festive treat with a cup of tea or coffee.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the cookies without the glaze for up to three months. Let them thaw at room temperature, then add the glaze before serving.
Helpful Notes
- Room Temperature Butter: Ensure the butter is at room temperature for easy creaming and the best cookie texture.
- Candied Fruit Options: Customize your cookies by choosing different varieties of candied fruit, such as orange peel, cherries, or pineapple.
- Consistent Glaze: If you prefer a thicker or thinner glaze, adjust the milk amount accordingly. Aim for a consistency that will drizzle easily but still set nicely on the cookies.
Tips from Well-Known Chefs
- Ina Garten: “Always use good-quality vanilla extract in baking. It makes a big difference in the overall flavor, especially in recipes with simple ingredients.”
- Mary Berry: “For a crisp finish on shortbread, make sure not to overwork the dough. Mix just until the ingredients are combined.”
- Dorie Greenspan: “Chill the dough slightly if it becomes too soft to handle. This helps prevent spreading during baking and gives you neatly shaped cookies.”
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but omit the added salt in the recipe to balance the flavors.
2. Can I make the cookies ahead of time?
Absolutely! You can make and bake the cookies up to a week ahead. Store them without the glaze and add it just before serving for a fresh look.
3. Can I substitute the candied fruit with nuts or chocolate chips?
Yes, chopped nuts or mini chocolate chips can be a delicious alternative or addition to the candied fruit.
4. Why did my cookies spread too much?
Make sure your butter wasn’t too warm, and chill the dough briefly if it feels too soft before baking.
5. Can I add spices to the cookie dough?
Definitely! Cinnamon, nutmeg, or allspice would complement the fruitcake flavors nicely.
6. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
7. Do I have to glaze the cookies?
No, glazing is optional, but it adds a sweet touch and helps the candied fruit garnish adhere to the cookies.
8. Can I freeze the cookies with the glaze?
It’s best to freeze them without the glaze. Glaze them after thawing for the best results.
9. Can I double the recipe?
Yes, this recipe doubles well for a larger batch. Just be sure to mix thoroughly for even ingredient distribution.
10. What type of milk is best for the glaze?
Any milk will work, including dairy-free options. Just adjust the amount to get your desired consistency.
These Glazed Fruitcake Shortbread Cookies combine buttery, crumbly shortbread with festive flavors and vibrant colors, making them a beautiful and delicious addition to your holiday celebrations. Happy baking!
