Description
These fruitcake shortbread cookies combine butter, powdered sugar, vanilla and flour to make one delicious cookie!
Ingredients
Cookies
1 cup butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 cup glazed fruits and glazed cherries, mixed
Glaze
3/4 cup powdered sugar
2 Tablespoons rum or milk
Instructions
- Make the cookies: In a stand mixer fitted with paddle attachment, or by hand with wooden spoon, beat together butter, powdered sugar and vanilla until light and fluffy.
- Gradually add in flour and stir just until combined. Over mixing the dough will alter the texture of the cookies.
- Fold in the fruit just until it is mixed into the dough. I like to mix the fruit in with clean hands, working the dough as little as possible.
- Divide the dough in half and shape into two 7-inch squares. The shape doesn’t have to be perfect! The dough is easier to work with between two sheets of plastic wrap.
-
Wrap both squares of dough in plastic wrap and refrigerate for 25 minutes.
-
Preheat oven to 325°F and line two baking sheets with parchment paper.
-
Remove dough from refrigerator and cut into 1 and 3/4″ wide strips.
-
Cut each strip into three or four pieces. I make my cookies a little on the larger size but you can certainly make them shorter. I found 2 inches to be a great length. A pizza cutter makes slicing easy. Otherwise, you will need a sharp knife.
- Bake in 325°F oven for 23 to 25 minutes. Let cool on baking sheets for a few minutes before transferring to wire cooling racks.
- MAKE THE GLAZE: Whisk together powdered sugar and milk (or rum). You may need to add either a little more milk or rum & powdered sugar to achieve a consistency that can be brushed onto the cookies.
- Brush glaze over top of cookies. The glaze should set up quickly and you will be able to stack the cookies within an hour.