Fruitcake Shortbreads

Fruitcake Shortbreads
Fruitcake Shortbreads

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    1batch Basic Shortbread Cookie Dough

  • 1

    cup diced mixed glazed fruit

  • 3/4

    cup icing sugar

  • 2

    tbsp amber or dark rum

Directions

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.

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