Oh my goodness, you guys! Get ready for a cookie revelation. If you’ve ever thought fruitcake was just for grandmas (no offense, Grandmas!), or that shortbread was a bit… plain, then prepare to have your mind blown. I stumbled upon this idea a few years back, trying to come up with a festive cookie that wasn’t just another sugar cookie cutout. And let me tell you, these Glazed Fruitcake Shortbread Cookies are now my absolute holiday go-to!
Imagine the buttery, melt-in-your-mouth goodness of classic shortbread, but then BAM! You get these delightful little bursts of candied fruit and nutty pecans, all brought together with a hint of vanilla and a sweet, dreamy glaze. It’s like all the best parts of a rich fruitcake, but in a perfectly portable, delightfully dippable cookie. They look super impressive, but honestly, they’re a breeze to whip up. Perfect for holiday parties, cookie exchanges, or just a cozy night in by the fire. Trust me, these are going to be your new favorite festive treat!
Why You’ll Love These Glazed Fruitcake Shortbread Cookies
So, why should these cookies jump to the top of your holiday baking list? Well, for starters, they’re incredibly easy to make. Seriously, even if you’re new to baking, you’ll nail these. Plus, they offer a flavor profile that’s just so unique – it’s a beautiful marriage of familiar comfort and festive surprise. They’re perfect for:
- Holiday parties (they travel well!)
- Cookie exchanges (you’ll be the star!)
- Gifts for friends and neighbors (everyone loves homemade treats!)
- Just a little something special for yourself with a cup of tea.
These Glazed Fruitcake Shortbread Cookies truly hit all the right notes!
The Allure of Glazed Fruitcake Shortbread Cookies
There’s just something magical about these cookies. That buttery shortbread base, studded with those jewel-toned candied fruits and crunchy pecans, all topped with a sweet, delicate glaze. Every bite is a little celebration! They’re rich without being heavy, and the flavors just sing “holiday.” You won’t be able to stop at just one, I promise.
Essential Ingredients for Glazed Fruitcake Shortbread Cookies
Alright, let’s talk ingredients! You don’t need anything super fancy for these Glazed Fruitcake Shortbread Cookies, but getting the right stuff, and having it prepped just so, really makes a difference. Here’s what you’ll need to gather:
- 1 cup unsalted butter, softened: This is crucial! We’re talking room temperature, where you can press your finger in easily but it’s not melting.
- 1/2 cup granulated sugar: Just your regular white sugar for that perfect sweetness.
- 2 cups all-purpose flour: Standard stuff, nothing complicated here.
- 1/2 teaspoon salt: Don’t skip this! It balances out all the sweet flavors.
- 1/2 cup mixed candied fruit, finely chopped: This is where the “fruitcake” magic comes in. Make sure it’s chopped *finely* so it spreads nicely throughout the cookie.
- 1/4 cup chopped pecans: For that lovely nutty crunch.
- 1 teaspoon vanilla extract: A classic for a reason, it just brings everything together.
And for that gorgeous glaze:
- 1 cup powdered sugar: Also known as confectioners’ sugar.
- 2-3 tablespoons milk: Start with two and add more if needed, just a tiny bit at a time.
- 1/4 teaspoon almond extract (optional): I love this little secret ingredient! It really enhances the fruitcake vibe, but if you’re not a fan, just leave it out.
Sourcing the Best for Your Glazed Fruitcake Shortbread Cookies
You know, the quality of your ingredients really shines through in simple recipes like shortbread. I always recommend using a good quality unsalted butter – it truly makes a difference in the flavor and texture. And for the candied fruit, try to find a mix that looks fresh and vibrant, not dried out. Sometimes a specialty grocery store will have better options. Happy baking!
Crafting Your Glazed Fruitcake Shortbread Cookies
Okay, let’s get down to the fun part: making these beauties! Don’t be intimidated, shortbread is actually one of the easiest cookies to master, and I’m going to walk you through every step so your Glazed Fruitcake Shortbread Cookies turn out absolutely perfect. Just remember, baking is all about following the steps, and you’ll be golden. Grab your mixing bowls, and let’s do this!
First things first, get your oven ready. You’ll want to preheat it to a cozy 325°F (that’s 160°C for my international friends). While it’s warming up, go ahead and line your baking sheets with some parchment paper. This makes cleanup a breeze and prevents sticking, which is always a win in my book!
Next comes the dough. We’re going to start by creaming together the softened butter and granulated sugar until it’s light and fluffy. This is a crucial step, so don’t rush it! Then, we’ll add in that lovely vanilla extract. After that, it’s a simple matter of gradually adding your dry ingredients, mixing until just combined. And finally, fold in those beautiful finely chopped candied fruit and pecans. Once your dough is ready, you’ll roll it into cute little 1-inch balls and place them on your prepared baking sheets. Give each one a gentle flatten with the back of a fork – just a little dimple, not too much. Now, they’re ready for their oven spa day!
Once they’re baked and cooled, it’s glaze time! This is my favorite part because it makes them look so pretty and adds that extra touch of sweetness. Whisk together your powdered sugar, milk, and that optional almond extract until it’s super smooth. Then, once your cookies are completely cool (this is important, otherwise your glaze will melt right off!), you can drizzle or spread that lovely glaze over each cookie. Let it set up a bit, and then they’re ready to devour!
Preparing the Dough for Glazed Fruitcake Shortbread Cookies
The secret to tender shortbread is how you handle the butter and flour. You’ll cream the softened butter and sugar until it’s truly light and fluffy – this incorporates air, which helps with the texture. When you add the dry ingredients, do it gradually and mix *just* until everything comes together. Overmixing is the enemy of shortbread; it can make them tough, and we definitely don’t want that for our Glazed Fruitcake Shortbread Cookies!
Baking and Glazing Your Glazed Fruitcake Shortbread Cookies
Pop those flattened cookie balls into your preheated oven. They’ll bake for about 15-18 minutes. You’re looking for the edges to be just lightly golden, not dark brown. Once they’re out, let them chill on the baking sheets for a good 5 minutes before moving them to a wire rack. This helps them firm up and prevents breakage. And for the glaze, make absolutely sure your cookies are completely cool before you drizzle it on. Trust me on this one; patience here means a perfectly set, beautiful glaze for your Glazed Fruitcake Shortbread Cookies!
Tips for Perfect Glazed Fruitcake Shortbread Cookies
So, you want to make sure your Glazed Fruitcake Shortbread Cookies are absolutely show-stopping, right? I’ve got a few little tricks up my sleeve that’ll help you get there. These aren’t complicated, but they really do make a difference. First off, temperature is your friend! Make sure your butter is truly softened, but not melted. This helps it cream beautifully with the sugar, giving you that perfect airy base. And when you’re mixing, remember the golden rule of shortbread: don’t overmix! A gentle hand is key to keeping them tender and crumbly, just the way they should be. Also, don’t rush the cooling process before glazing; it’s tempting, I know, but patience pays off with that beautiful, set finish!
Ensuring Success with Glazed Fruitcake Shortbread Cookies
To guarantee those tender, melt-in-your-mouth Glazed Fruitcake Shortbread Cookies, always start with room temperature butter. It creams better, plain and simple. And seriously, resist the urge to overmix the dough once the flour goes in. Just mix until it’s combined, and then stop! This keeps the gluten from developing too much, ensuring a delicate, crumbly texture every single time. You’ve got this!
Storing and Enjoying Your Glazed Fruitcake Shortbread Cookies
Okay, you’ve made these amazing Glazed Fruitcake Shortbread Cookies, and now you want to make sure they stay fresh and delicious, right? Good news! These cookies are pretty sturdy. Once the glaze has fully set (give it a good hour or two, or even longer if it’s humid), you can store them in an airtight container at room temperature. They’ll stay wonderfully fresh for up to 5 days. They’re absolutely perfect with a cup of tea or coffee, or even as a little sweet bite after dinner. Enjoy every crumb!
Keeping Glazed Fruitcake Shortbread Cookies Fresh
To keep your Glazed Fruitcake Shortbread Cookies at their best, pop them into an airtight container once the glaze is completely dry. Store them on your counter or in the pantry. This helps keep them soft and prevents them from drying out, preserving that perfect shortbread texture and all those lovely fruitcake flavors.
Glazed Fruitcake Shortbread Cookies: Frequently Asked Questions
I get a lot of questions about these Glazed Fruitcake Shortbread Cookies, and I love it! It means you’re really getting into the baking spirit. Here are some of the most common things people ask me about, and my best answers to help you out.
Can I Substitute the Candied Fruit in Glazed Fruitcake Shortbread Cookies?
Absolutely! While mixed candied fruit gives these Glazed Fruitcake Shortbread Cookies their classic “fruitcake” vibe, you can totally get creative. I’ve had success using dried cranberries, chopped dried apricots, or even a mix of dried cherries and blueberries. Just make sure whatever you use is finely chopped so it distributes evenly and doesn’t make the cookies too lumpy.
How Long Do Glazed Fruitcake Shortbread Cookies Last?
Once the glaze has fully set, these Glazed Fruitcake Shortbread Cookies will stay delicious in an airtight container at room temperature for up to 5 days. Honestly, they rarely last that long in my house! For longer storage, you can freeze them for up to a month. Just make sure they’re in a freezer-safe bag or container.
Why Are My Glazed Fruitcake Shortbread Cookies Spreading Too Much?
Ah, the dreaded spread! If your Glazed Fruitcake Shortbread Cookies are spreading more than you’d like, it’s usually because your butter was too warm, or your dough itself was too warm before baking. Make sure your butter is just softened, not greasy. If your kitchen is warm, or you’ve handled the dough a lot, pop the formed cookie balls into the fridge for 10-15 minutes before baking. That little chill can make all the difference!
Estimated Nutritional Information for Glazed Fruitcake Shortbread Cookies
Okay, for those of you keeping an eye on the numbers, here’s a rough idea of the nutritional breakdown for one of these delightful Glazed Fruitcake Shortbread Cookies. Please remember, these are just estimates, and they can vary a bit based on the exact brands of ingredients you use and how big you make your cookies. But it gives you a good ballpark idea!
Share Your Glazed Fruitcake Shortbread Cookie Creations!
Well, there you have it! My absolute favorite Glazed Fruitcake Shortbread Cookies recipe. I truly hope you love making and eating these as much as I do. Now it’s your turn! I’d be absolutely thrilled to see your beautiful creations. Please, please, please leave a comment below and let me know how they turned out for you. Did you make any fun substitutions? What did your family think? And if you share them on social media, be sure to tag me! Happy baking, friends!
Print
Glazed Fruitcake Shortbread Cookies: 1 Bite, Pure Bliss
- Total Time: 38 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These glazed fruitcake shortbread cookies offer a delightful twist on classic shortbread, incorporating the rich flavors of fruitcake in a convenient cookie form. Perfect for holiday gatherings or a festive treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mixed candied fruit, finely chopped
- 1/4 cup chopped pecans
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the finely chopped candied fruit and pecans.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Flatten each cookie slightly with the back of a fork.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract (if using) until smooth.
- Once cookies are completely cool, drizzle or spread the glaze over each cookie.
- Let the glaze set before storing.
Notes
- Ensure butter is at room temperature for best results.
- Do not overmix the dough to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer fruitcake flavor, you can soak the candied fruit in a tablespoon of rum or brandy for 30 minutes before adding to the dough.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: fruitcake, shortbread, cookies, glazed, holiday, festive