Fruitcake Shortbread


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 glacé cherries.

Basic Shortbread Cookie Dough
1 cup (250 mL) butter, softened
3/4 cup (175 mL) icing sugar
1/2 tsp (2 mL) vanilla
2 cups (500 mL) all-purpose flour

1 batch Basic Shortbread Cookie Dough
1 cup (250 mL) diced mixed glazed fruits
3/4 cup (175 mL) icing sugar
2 tbsp (30 mL) amber or dark rum
Basic Shortbread Cookie Dough In stand mixer using paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until light and fluffy; stir in flour just until combined. Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes. Fruitcake 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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