Ingredients
- 1 1batch Basic Shortbread Cookie Dough
- 1 cup diced mixed glazed fruit
- 3/4 cup icing sugar
- 2 tbsp amber or dark rum
Preparation
Step 1
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.