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How to Make Glazed Fruitcake Shortbread Cookies – Buttery And Colorful!
Tender, buttery shortbread cookies loaded with chopped candied fruit and nuts, finished with a sweet glaze. All the nostalgic holiday fruitcake flavor—without the heaviness.
Ingredients
- For the Cookies:
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ¾ cup candied mixed fruit chopped
- ½ cup chopped pecans or walnuts
- For the Glaze:
- 1 cup powdered sugar
- 1 –2 tbsp milk or cream
- ½ tsp almond extract optional
Instructions
- Cream the butter and sugar in a large bowl until light and fluffy. Mix in vanilla.
- Stir in flour and salt until just combined (dough will be crumbly).
- Fold in the candied fruit and nuts. Knead gently into a cohesive dough.
- Divide dough in half. Roll each into a log (~1.5 inches thick). Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Slice chilled dough into ½-inch rounds. Place on baking sheets.
- Bake for 12–15 minutes, or until edges are lightly golden. Cool on a wire rack.
- In a small bowl, whisk glaze ingredients until smooth. Drizzle over cooled cookies.
Notes
- You can substitute dried cranberries or cherries for part of the candied fruit for a tangy twist.
- Add a splash of brandy or rum to the glaze for an extra festive touch!
- Cookies will keep in an airtight container for up to 1 week, or can be frozen (without glaze) for up to 2 months.
Nutrition
Calories: 140kcalCarbohydrates: 16gProtein: 1gFat: 8gSugar: 8g