Fruitcake Shortbread Cookies
These Fruitcake Shortbread Cookies are a Christmas classic but in cookie form. They're fun, so easy to make and completely delicious!
Servings: 18
Equipment
- Mixing bowls
- Stand or hand mixer
- Serrated knife
- Baking sheets
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 1 teaspoon lemon zest
- 2 large egg yolks
- 1 tablespoon brandy (or 1 teaspoon vanilla)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup chopped red candied cherries
- 1/4 cup chopped green candied cherries
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried figs
- 2 tablespoons raisins
- 2 tablespoons dried currants
- 2 tablespoons dried cranberries
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped pecans
Instructions
- In a large bowl, beat the butter until light and fluffy, about 1 minute. Add the powdered sugar, lemon zest, egg yolks and brandy and beat until well incorporated. Add the flour and salt and mix until combined. Stir in the dried fruit and nuts.
- Divide the dough in half, form into logs and wrap tightly in plastic wrap or wax paper. Chill for at least 2 hours or overnight. Can also be placed in the freezer for 30 to 45 minutes or until firm enough to slice.
- Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.
- Once the shortbread logs are firm, use a sharp serrated knife to cut the logs into ¼-inch slices. Place the cookies onto the prepared baking sheets, about 2-inches apart. Bake until lightly golden brown around the edges, 30 to 35 minutes. Remove from the oven and allow the cookies to cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 4 days. Enjoy!
Notes
Note: Feel free to use all or some of the dried fruit and nut mix-ins. It’s a very versatile recipe and can be switched up to your taste—meaning you can leave out what you don’t like or don’t have on hand!