Fruitcake Shortbread Fruitcake Shortbread

Fruitcake Shortbread | Food styling by Melanie Stuparyk | Prop styling by Madeleine Johari Image by: Jeff Coulson

Fruitcake may not be everyone's cup of tea, but if you love it, you truly love it. The rum glaze goes on while the cookies are still warm, so it soaks in and gives them a hint of boozy flavour – just like the real deal. If diced mixed glazed fruit is unavailable, substitute with a combo of diced mixed peel and glac? cherries.

  • Prep time 35 minutes
  • Total time 1 hour & 30 minutes

Ingredients

  • 1 Basic Shortbread Cookie Dough
  • 1 cup diced mixed glazed fruit
  • 3/4 cups icing sugar
  • 2 tablespoons amber or dark rum

Method

Get the recipe: Basic Shortbread Cookie Dough

Knead dough with glazed fruit until combined; using hands, shape into 2 squares. Place each on large piece of plastic wrap; loosely pull up over dough.

Using plastic, press and shape each half into 7-inch (18 cm) square, smoothing edges. Refrigerate until firm, about 45 minutes. Cut each square into 4 strips; cut each crosswise into seven 1-inch (2.5 cm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at a time, in 325 F (160 C) oven until edges are light golden, 22 to 24 minutes. Let cool on pans on racks for 5 minutes.

Meanwhile, whisk icing sugar with rum until smooth. Transfer warm cookies to racks; brush glaze over tops. Let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 2 weeks.)

Makes 56 cookies.

Nutritional facts per cookie: about

  • Sodium 26 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 77.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 1.0
  • Folate 3.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Fruitcake Shortbread

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