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This delightful fruitcake shortbread turns classic fruitcake flavors into a buttery, cookie-style treat. The vibrant glazed fruits look like stained glass windows against the soft shortbread, and the sweet rum topping makes them perfect for holiday parties or casual snacking.
I came up with these cookies when trying to use up extra candied fruits from my yearly fruitcake baking session. Funny enough, these treats have now become more popular than my original fruitcake, with pals asking for them all year long even though they look so Christmas-y.
- Butter: Go with unsalted, softened to room temp for the best texture and clean taste
- Powdered sugar: Gives that soft, melty shortbread feel that regular sugar just can't match
- Vanilla extract: Real stuff works best, but the fake kind is fine if you're watching your wallet
- All-purpose flour: Builds the cookie structure without making it tough
- Glazed fruits and cherries: These eye-catching ingredients bring brightness and sweetness, try to grab a mix of colors
- Powdered sugar (for glaze): Makes a smooth topping with no grainy bits
- Rum or milk (for glaze): Rum adds that classic fruitcake kick, milk keeps it kid-friendly
Tasty Glazed Fruitcake Shortbread Cookies Creation
- Whip Your Butter Mix:
- Mix butter, powdered sugar and vanilla until it's much paler and super fluffy, taking about 3-4 minutes. This puts air in the dough for good texture and helps the sugar fully blend into the butter.
- Mix In Flour Gently:
- Slowly add flour just until it's mixed in, stopping as soon as you can't see dry flour anymore. Don't mix too much or you'll end up with hard cookies instead of tender ones.
- Add Your Fruits:
- Stir in glazed fruits and cherries with a light touch or clean fingers. Spread them evenly without squashing them or working the dough too much. You want those bright pieces to stand out in the dough.
- Form and Cool:
- Make two 7-inch squares with the dough between plastic wrap, about half-inch thick. The wrap keeps it from sticking and lets you shape it without adding more flour that could make your cookies tough.
- Cut Neatly:
- Slice the cold dough into even strips then into bar shapes. Being exact makes them look fancy, with each piece showing off the pretty fruit pattern throughout.
- Cook Until Just Right:
- Bake until you see golden edges while the middle stays light, around 23-25 minutes. The cookies will get much firmer as they cool, so don't leave them in too long.
- Top While Toasty:
- Brush rum or milk glaze over cookies while they're still a bit warm. This lets some soak into the cookie while making a pretty finish on top.
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These cookies saved our family Christmas celebration one time when a bad ice storm kept everyone from traveling. I sent these in fancy tins to all my relatives who couldn't make it. The bright fruit pieces reminded everyone of the beautiful stained glass at our family's church, helping us feel connected even though we were apart.
Keeping Them Fresh
These buttery treats stay good for ages. Put them in tight containers with parchment paper between layers so they don't stick together. They'll be tasty at room temp for up to two weeks or can go in the freezer for three months. The rum in the topping actually helps them last longer, and they even taste better after a day or two.
Choosing Your Fruits
The types and quality of glazed fruits really change how these cookies turn out. Try to buy from bakery supply stores instead of regular supermarkets when you can. Make your own mix with red cherries, green cherries, citron, and sugared pineapple for the most festive look. If you want a fancier version, try good dried fruits soaked for a bit in rum or brandy.
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Delicious Companion Suggestions
These cookies go great with the right drinks. Try them with spiced tea, hot cocoa, or a glass of tawny port for grown-ups. Their buttery feel and fruit flavors work really well with warm drinks. At holiday parties, I like to put them on a tiered plate stand with some fresh greenery and cinnamon sticks for a pretty display that looks and smells amazing.
The Butter Cookie Magic
Getting that perfect shortbread texture comes down to watching temperatures throughout the whole process. Keep your butter cool but soft, chill the dough properly, and don't rush the baking time. You can poke the dough with a fork before baking like traditional Scottish shortbread if you want, though it's not really needed with these fruit-filled bars.
Frequently Asked Questions
- → What's the trick for avoiding over-mixing?
Over-mixing happens when you work the dough too much! Stop mixing as soon as the flour and fruits are fully combined. Using a gentle hand or a spatula will do the trick.
- → Any tips for replacing rum in the glaze?
Yep, swap the rum for milk to keep it alcohol-free. Just adjust the milk amount until the glaze spreads smoothly.
- → How do I make evenly-sized cookies?
Roll the dough into a square, then slice it into strips with a pizza cutter or a sharp knife. Cut each strip into equal pieces for the best results.
- → Can I use other fruits in the mix?
For sure! Try adding or replacing with dried fruits you like, such as raisins, pineapple bits, or cranberries—go creative!
- → What's the easiest way to add the glaze?
Brush the glaze on top of totally cooled cookies with a pastry brush. Keep the glaze thick enough to stay in place but not so thick it clumps.