Fruitcake Shortbreads

By á-379

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.