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Glazed Fruitcake Shortbread Cookies

These delightful Glazed Fruitcake Shortbread Cookies combine the buttery crunch of classic shortbread with the festive flavors of fruitcake, all finished with a sweet, delicate glaze. Perfect for holiday gatherings or a special treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup Unsalted butter softened
  • 1/2 cup Granulated sugar
  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Finely chopped dried mixed fruit
  • 1 tsp Orange zest
Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Milk or water
  • 1/2 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Wire rack

Method
 

Making the Cookies
  1. Cream softened butter and granulated sugar together in a bowl until the mixture is light and fluffy.
  2. Gradually mix in the all-purpose flour and salt until just combined, then fold in the finely chopped dried mixed fruit and orange zest.
  3. Gather the dough into a disc, wrap it tightly, and chill in the refrigerator for at least 30 minutes.
  4. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness, cut into desired shapes, and place them on a baking sheet.
  5. Bake the cookies at 350°F (175°C) for 12-15 minutes until the edges are lightly golden; transfer to a wire rack to cool completely.
Glazing
  1. In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until you achieve a smooth, pourable glaze consistency.
  2. Once the cookies are completely cool, drizzle or spread the glaze evenly over each cookie and allow it to set before serving.

Notes

For best results, ensure your butter is at room temperature but still firm. Don't overmix the dough to keep the cookies tender.