Glazed Fruitcake Shortbread Cookies
Glazed Fruitcake Shortbread Cookies
Glazed Fruitcake Shortbread Cookies blend the rich, buttery texture of shortbread with the vibrant sweetness of dried fruits and nuts. This delightful treat stands out during the holiday season or any gathering, making it a delicious choice for all ages. The beautiful glaze adds a shine while keeping the cookies soft and rewarding.
Why You’ll Love This Glazed Fruitcake Shortbread Cookies
These cookies are not just visually appealing; they are quick to make and bursting with flavor. The combination of dried fruits and mixed nuts brings a satisfying crunch and chewiness, while the buttery cookie base melts in your mouth. Plus, the simple glaze enhances the sweetness without overwhelming the taste, making each bite a small celebration.
How to Make Glazed Fruitcake Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mixed dried fruits (like cranberries, apricots, and cherries), chopped
- 1/2 cup mixed nuts (like walnuts and pecans), chopped
- 1/4 cup citrus peel, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated sugar for glazing (optional)
- 1 tablespoon water (for glazing)
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar using an electric mixer until light and fluffy. This takes about 2-3 minutes.
- Add the vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chopped mixed dried fruits, nuts, and citrus peel into the dough until evenly distributed.
- Scoop tablespoon-sized portions of the dough and roll into balls. Place on the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Gently press each ball down with your palm to flatten it a bit.
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden but centers are still soft.
- While the cookies bake, prepare the glaze by mixing the granulated sugar and water in a small bowl until the sugar dissolves.
- Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack. While still warm, brush the glaze over the tops of the cookies.
- Allow the cookies to cool completely before serving to let the glaze set.
How to Serve Glazed Fruitcake Shortbread Cookies
These cookies are perfect for gatherings or as a sweet treat with your afternoon tea. Serve them on a decorative platter along with a cup of coffee or hot cocoa. Their vibrant colors and sweet glaze will impress your guests and bring a festive spirit to any table.
How to Store Glazed Fruitcake Shortbread Cookies
Store your cookies in an airtight container at room temperature. They can last for up to one week. For longer storage, consider freezing the cookies before glazing. Simply thaw them at room temperature and then brush the glaze on before serving.
Tips to Make Glazed Fruitcake Shortbread Cookies Perfect
- Use room-temperature butter for easy mixing and a better texture.
- Chop your fruits and nuts into uniform sizes to ensure even distribution throughout the dough.
- Avoid overbaking to keep the cookies soft in the center.
- Adjust the amount of dried fruits and nuts based on your preferences for a personalized flavor.
Flavor Variations
Feel free to customize your Glazed Fruitcake Shortbread Cookies with different fruits and nuts. Try using dried figs, cherries, or even dark chocolate chunks. You can also experiment with spices like cardamom or ginger for an extra kick.
Pro Tips for Success
- Make sure to properly measure your flour to avoid dry dough. Spoon the flour into the measuring cup and level it off with a knife.
- When mixing the dough, stop as soon as the ingredients come together to maintain a tender cookie.
- If your dough is too soft, chill it in the fridge for 30 minutes before rolling into balls to make shaping easier.
FAQs About Glazed Fruitcake Shortbread Cookies
1. Can I use fresh fruits instead of dried ones?
While fresh fruits are delicious, they add too much moisture to the dough. It’s best to stick with dried fruits for a perfect shortbread texture.
2. What type of nuts can I use?
You can use any nuts you prefer, such as walnuts, almonds, pecans, or hazelnuts. Make sure to chop them finely for even distribution in the dough.
3. Is the glaze essential for these cookies?
The glaze adds shine and sweetness, but if you prefer less sweetness, you can skip it or dust the cookies with powdered sugar instead after baking.
Final Thoughts
Glazed Fruitcake Shortbread Cookies are a joyful expression of holiday spirit and a treat loved by many. They are simple to make and undeniably delicious, whether enjoyed at home or shared with loved ones. Try this recipe and create beautiful memories with each bite.
Glazed Fruitcake Shortbread Cookies
Ingredients
For the cookies
- 1 cup unsalted butter, softened Use room-temperature butter for easy mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure properly to avoid dry dough.
- 1/4 teaspoon salt
- 1/2 cup mixed dried fruits, chopped Fruits like cranberries, apricots, and cherries work well.
- 1/2 cup mixed nuts, chopped Any preferred nuts such as walnuts or pecans.
- 1/4 cup citrus peel, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the glaze
- 1/4 cup granulated sugar Optional for glazing.
- 1 tablespoon water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overmixing.
- Fold in the chopped mixed dried fruits, nuts, and citrus peel into the dough until evenly distributed.
- Scoop tablespoon-sized portions of the dough and roll into balls. Place on the prepared baking sheet, leaving space for spreading.
- Gently press each ball down with your palm to flatten a bit.
Baking
- Bake in the preheated oven for 12-15 minutes or until edges are lightly golden but centers are still soft.
- While the cookies bake, prepare the glaze by mixing the granulated sugar and water in a small bowl until the sugar dissolves.
- Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- While still warm, brush the glaze over the tops of the cookies.
- Allow the cookies to cool completely before serving to let the glaze set.
