Glazed Shortbread Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1/2 teaspoon vanilla extract
02 -
1 cup butter
03 -
2 cups all-purpose flour
04 -
3/4 cup powdered sugar
05 -
1 cup mixed glaze fruits and cherries
→ Glaze
06 -
2 tablespoons milk or rum
07 -
3/4 cup powdered sugar
# Instructions:
01 -
Using a wooden spoon or the paddle attachment on your stand mixer, blend the butter, powdered sugar, and vanilla until it’s airy and creamy.
02 -
Slowly mix in the flour, stirring until the dough pulls together. Don’t overdo it—just mix until combined.
03 -
Gently fold in the cherries and glazed fruit. You can use your hands if needed but handle the dough lightly.
04 -
Split the dough into two parts and mold each one into a square, about 7 inches. Wrap in plastic, then pop it in the fridge for 25 minutes.
05 -
Set your oven to 325°F (160°C). Get your baking sheets ready by covering them with parchment paper.
06 -
After chilling, take the dough out and slice it into 1 3/4-inch wide strips. Then cut smaller pieces from each strip, roughly 2 inches long.
07 -
Lay the pieces on your baking sheets and bake them for 23–25 minutes at 325°F (160°C). Let them sit on the sheets a bit before cooling completely on racks.
08 -
Stir powdered sugar with milk or rum until it’s smooth and you can easily brush it over. If it feels too thick or thin, adjust with a little more liquid or sugar.
09 -
Spread the glaze over cookies once they’re cool. Give it some time to set before stacking, about an hour does the trick.