Spread the love

Glazed Fruitcake Shortbread Cookies

If you’re looking for a delightful treat that combines the buttery richness of shortbread with the sweetness of dried fruits, Glazed Fruitcake Shortbread Cookies are the answer. These cookies are perfect for the holiday season or any time you want a taste of something festive and special. With a simple recipe, you can create these delicious bites that everyone will love.

Why Make This Recipe

These Glazed Fruitcake Shortbread Cookies are not just tasty; they are also easy to make! The combination of buttery shortbread and glazed fruit makes them a wonderful addition to any cookie platter. Plus, you can customize them with your favorite dried fruits or nuts, making them even more special. They also store well, so you can enjoy them for days after baking!

How to Make Glazed Fruitcake Shortbread Cookies

Ingredients

1 cup unsalted butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 cup mixed dried fruit (such as raisins, cherries, and orange peel)
1/4 cup chopped nuts (optional)
1 tsp vanilla extract
1/4 tsp salt
For the glaze:
1 cup powdered sugar
2-3 tbsp milk

Directions

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Mix in the vanilla extract.
In another bowl, whisk together the flour, cornstarch, and salt. Gradually add this mixture to the butter mixture and mix until combined.
Fold in the mixed dried fruit and nuts (if using).
Divide the dough into two portions and shape each into logs. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes.
Slice the logs into 1/4-inch thick cookies and place them on a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the edges are lightly golden.
Let the cookies cool completely.
For the glaze, mix powdered sugar with milk to reach your desired consistency and drizzle it over the cooled cookies.

How to Serve Glazed Fruitcake Shortbread Cookies

These cookies can be enjoyed on their own with a cup of tea or coffee. They are also great for dessert tables at parties or gatherings. Arrange them on a festive platter and watch them disappear!

How to Store Glazed Fruitcake Shortbread Cookies

Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to thaw them before serving.

Tips to Make Glazed Fruitcake Shortbread Cookies

Make sure your butter is softened for easier mixing.
Don’t skip refrigerating the dough; it helps to keep the cookies from spreading too much while baking.
Feel free to experiment with different dried fruits and nuts based on your taste.

Variation

You can add spices like cinnamon or nutmeg to give the cookies a different flavor. A dash of orange or lemon zest can also brighten up the taste.

FAQs

1. Can I use fresh fruit instead of dried fruit?
No, fresh fruit may add too much moisture and change the texture of the cookies. Stick with dried fruit for the best results.

2. What kind of nuts can I use?
You can use any nuts you like, such as walnuts, pecans, or almonds. Just chop them small before adding.

3. How can I make the glaze thicker?
To thicken the glaze, add more powdered sugar. If it’s too thick, add a little more milk. Adjust until you reach your desired consistency.

Enjoy baking and sharing these delicious Glazed Fruitcake Shortbread Cookies!