Glazed Fruitcake Shortbread Cookies
These buttery shortbread cookies are filled with candied fruits and nuts, then topped with a sweet glaze, making them the perfect festive treat for the holidays.
Ingredients
For the Cookies:
- - 1 cup unsalted butter softened
- - 1/2 cup powdered sugar
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 1/4 tsp salt
- - 1 cup candied mixed fruits chopped
- - 1/2 cup chopped nuts pecans or walnuts
For the Glaze:
- - 1 cup powdered sugar
- - 2-3 tbsp milk
- - 1/2 tsp almond extract optional
- - Red and green sprinkles optional
Instructions
- Prepare the Dough: In a large bowl, cream together the butter and powdered sugar until smooth. Mix in the vanilla extract.
- Add the flour and salt to the bowl, mixing until just combined. Fold in the candied fruits and chopped nuts.
- Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Glaze the Cookies: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cookies and sprinkle with red and green sprinkles if desired.
- Allow the glaze to set before serving.
Notes
- Store cookies in an airtight container for up to 1 week.
- For a colorful presentation, use a mix of bright candied fruits.
- These cookies freeze well without the glaze; simply thaw and glaze before serving.