Looking for a festive and delicious holiday cookie recipe? These glazed fruitcake shortbread cookies are the perfect answer! Combining the rich, spiced flavors of fruitcake with the buttery, crumbly texture of shortbread, these cookies offer a unique and delightful twist on classic holiday treats. The sweet glaze adds a final touch of elegance, making them ideal for gifting, sharing, or simply enjoying with a cup of hot cocoa.
What are Glazed Fruitcake Shortbread Cookies?
Glazed Fruitcake Shortbread Cookies are a delightful fusion of two beloved holiday baking traditions: the richness and spice of fruitcake and the delicate, melt-in-your-mouth texture of shortbread. Imagine the buttery, crumbly base of a perfect shortbread cookie, infused with the chopped candied fruits, nuts, and warm spices characteristic of a classic fruitcake.
Then, picture it all topped with a simple, sweet glaze that adds a touch of elegance and seals in the festive flavors. These cookies offer a unique and satisfying take on festive baking, providing a less dense and overwhelming alternative to traditional fruitcake. They’re simple to make, incredibly flavorful, and sure to become a new holiday favorite. So, why not give this delightful recipe a try and add a touch of festivity to your holiday baking? Get ready to impress your friends and family with these irresistible Glazed Fruitcake Shortbread Cookies!
Key Ingredients for Glazed Fruitcake Shortbread Cookies:
Here’s what you’ll need to bake these festive cookies:
- All-Purpose Flour: 2 cups (250g). Provides the structure for the shortbread.
- Unsalted Butter: 1 cup (2 sticks, 226g), softened. Crucial for the rich, buttery flavor and tender texture of the shortbread. Make sure it’s properly softened to cream smoothly.
- Granulated Sugar: 1/2 cup (100g). Adds sweetness and helps to tenderize the shortbread.
- Powdered Sugar: 1/4 cup (30g). Contributes to the delicate, melt-in-your-mouth texture.
- Salt: 1/4 teaspoon. Enhances the flavors of the other ingredients.
- Mixed Candied Fruits: 1 cup (150g), finely chopped. The heart of the fruitcake flavor! Use a high-quality mix for the best taste and visual appeal.
- Chopped Nuts: 1/2 cup (60g), such as walnuts, pecans, or almonds. Adds texture and nutty flavor. Toast them lightly for extra depth.
- Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves. These spices create the warm, festive aroma and characteristic fruitcake spice.
- Orange Zest: 1 teaspoon. Adds a bright, citrusy note that enhances the other flavors.
- Vanilla Extract: 1 teaspoon. Enhances the overall flavor of the cookies.
- For the Glaze:
- Powdered Sugar: 1 cup (120g).
- Milk or Lemon Juice: 2-3 tablespoons. Use milk for a milder glaze or lemon juice for a tangy twist.
How to Make Glazed Fruitcake Shortbread Cookies:
These glazed fruitcake shortbread cookies are deceptively easy to make! The combination of buttery shortbread and festive fruitcake flavor is truly a winner. Plus, the glaze adds a touch of elegance that makes them perfect for gifting. Preparation time is approximately 20 minutes, baking time is 12-15 minutes, and cooling time is about 30 minutes.
Step-by-Step Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This is crucial for a tender shortbread. Use an electric mixer for the best results.
Add Flavorings: Beat in the vanilla extract and orange zest. These ingredients add depth and complexity to the cookies. Don’t skip the orange zest!
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, nutmeg, and cloves. Whisking ensures that the spices are evenly distributed.
Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
Stir in Fruit and Nuts: Gently fold in the chopped candied fruits and nuts until evenly distributed throughout the dough. Ensure the fruit and nuts are well coated for a cohesive cookie.
Shape the Cookies: There are a few ways to shape the cookies:
- Roll and Cut: Roll the dough out to about 1/4-inch thickness on a lightly floured surface. Use cookie cutters to cut out desired shapes. Place the cookies on the prepared baking sheet, leaving about 1 inch between each.
- Slice and Bake: Shape the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. Slice the log into 1/4-inch thick rounds and place them on the baking sheet.
- Drop Cookies: Drop rounded tablespoons of dough onto the baking sheet, leaving about 1 inch between each cookie. Gently flatten the cookies with the back of a spoon.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them to prevent burning.
Cooling: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add milk (or lemon juice) gradually until you reach the desired consistency. The glaze should be thick enough to coat the cookies but thin enough to spread easily.
Glaze the Cookies: Once the cookies are completely cool, dip the tops of the cookies into the glaze or drizzle the glaze over the cookies using a spoon.
Set the Glaze: Let the glaze set completely before serving or storing the cookies. This usually takes about 30 minutes.
Why You’ll Love These Glazed Fruitcake Shortbread Cookies:
These glazed fruitcake shortbread cookies are a holiday game-changer! The main highlight is the fantastic fusion of textures – the crumbly shortbread base combined with the chewy bits of candied fruit and crunchy nuts. No more rock-hard fruitcake slices! Making these at home also saves you money compared to buying pre-made holiday cookies, which are often loaded with preservatives and artificial flavors. Plus, you get to control the quality of ingredients and customize the fruit and nut mix to your liking. The glaze adds a final touch of sweetness and elegance, making them visually appealing and irresistibly delicious.
If you enjoy shortbread cookies, you might also like classic Scottish shortbread, but this recipe gives a holiday twist and offers a much more flavorful cookie treat. Why not try both and see which one becomes your new holiday tradition? What are you waiting for? These glazed fruitcake shortbread cookies are ready to be added to this year’s baking list!
What to Serve Glazed Fruitcake Shortbread Cookies With:
These festive glazed fruitcake shortbread cookies are perfect on their own, but they can also be paired with other holiday treats and beverages for a complete experience. Consider serving them with:
- Hot Cocoa or Coffee: The warmth and richness of hot cocoa or coffee perfectly complement the spiced flavors of the cookies.
- Eggnog: A classic holiday beverage that pairs wonderfully with the fruitcake flavors.
- Mulled Wine or Cider: The warm, spiced notes in mulled wine or cider enhance the festive flavors of the cookies.
- Cheeseboard: These cookies are a delightful addition to a cheeseboard, offering a sweet and crumbly contrast to the savory cheeses.
Top Tips for Perfecting Glazed Fruitcake Shortbread Cookies:
- Use High-Quality Ingredients: The taste of these cookies relies heavily on the quality of the ingredients. Use good-quality butter, fresh spices, and a flavorful mix of candied fruits and nuts.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the dough until just combined.
- Chill the Dough: Chilling the dough before baking helps to prevent the cookies from spreading too much in the oven.
- Use Room Temperature Butter: This ensures even mixing and a smooth dough.
- Finely Chop the Candied Fruit: Finely chopping the candied fruit ensures that it is evenly distributed throughout the cookies, preventing any large clumps.
5 Facts about Glazed Fruitcake Shortbread Cookies:
- Fusion of Flavors: These cookies combine the best of both worlds – the buttery, crumbly texture of shortbread with the rich, spiced flavors of fruitcake.
- Customizable: You can easily customize the fruit and nut mix to your liking, using your favorite combinations.
- Less Dense than Fruitcake: These cookies offer a lighter, less dense alternative to traditional fruitcake.
- Ideal for Gifting: Their elegant glaze and festive flavors make them perfect for gifting during the holiday season.
- Family-Friendly: Both adults and children will enjoy these delightful cookies.
Storing and Reheating Tips:
- Storing: Store the cooled glazed fruitcake shortbread cookies in an airtight container at room temperature. They will stay fresh for up to 5-7 days. To maintain their texture, consider adding a piece of parchment paper between layers.
- Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Reheating: There’s no need to reheat these cookies when taken from room temperature, they are perfect as-is.
- Freezing Dough: The unbaked dough can also be frozen. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the refrigerator overnight before baking as directed.
Final Thoughts:
These glazed fruitcake shortbread cookies are a delightful addition to any holiday baking repertoire. With their buttery, crumbly texture and festive fruitcake flavors, they’re sure to be a hit with family and friends. Give this recipe a try and enjoy a unique twist on classic holiday treats!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest