Description
Glazed Fruitcake Shortbread Cookies are my go-to treat when friends drop by for afternoon tea. These buttery, crumbly cookies packed with colorful candied fruit will make your next gathering a delightful celebration.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
Supporting Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Fruit and Glaze Ingredients:
- 1 cup candied fruit mix (cherries, pineapple, citrus peel)
- ½ cup golden raisins
- 1 cup powdered sugar
- 23 tablespoons (1.4375 cups) milk or cream
Instructions
- Prepare your butter by whipping 1 cup (227g) unsalted softened butter with 1 cup powdered sugar until the mixture becomes airy and pale, approximately 3-4 minutes using an electric mixer.
- Incorporate 1 large egg yolk and 1 teaspoon vanilla extract into the butter mixture, blending thoroughly until completely integrated.
- Separately combine 2 cups (240g) all-purpose flour with ½ teaspoon salt, whisking gently to distribute salt evenly.
- Gradually fold dry ingredients into butter mixture, mixing at low speed until dough forms a cohesive texture without overmixing.
- Add 1 cup candied fruit mix and ½ cup golden raisins, stirring carefully to distribute fruit evenly throughout the dough.
- Refrigerate dough for 20 minutes if it feels too soft or sticky, which helps prevent spreading during baking.
- Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, rolling into small balls and gently pressing to create slight disk shapes.
- Arrange cookie disks 1.5 inches apart on prepared baking sheets, ensuring consistent spacing.
- Bake for 15-18 minutes until cookie edges turn light golden brown, rotating sheet halfway through for even browning.
- Remove cookies and let them rest on baking sheet for 5 minutes, allowing them to firm up slightly.
- Transfer cookies to wire rack for complete cooling, approximately 15-20 minutes.
- Prepare glaze by whisking 1 cup powdered sugar with 2-3 tablespoons milk until smooth and drizzling consistency is achieved.
- Generously drizzle glaze over completely cooled cookies, allowing excess to drip off naturally.
- Allow glazed cookies to set at room temperature for 30 minutes before serving or storing in an airtight container.
Notes
- Softened butter is crucial for achieving a smooth, creamy base that blends perfectly with the powdered sugar.
- Chilling the dough helps prevent spreading and keeps the cookies’ shape compact during baking.
- Candied fruit can be swapped with dried cranberries or chopped dried apricots for a different flavor profile.
- For a gluten-free version, replace wheat flour with a cup-for-cup gluten-free baking blend, ensuring the texture remains tender and delicate.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 205
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg