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Fruitcake Shortbread Cookies

Jonathan, The Candid Appetite

A twist on the classic holiday dessert – These fruitcake shortbread cookies are sure to delight! Using real butter gives the cookie its crumbly, buttery texture. The dried fruit and nuts add just the right amount of fun! Tip: cream softened butter and sugar well for the best shortbread.
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2 hr 20 min Prep Time
35 min Cook Time
  • Prep Time: 2 hr 20 min
  • Cook Time: 35 min

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup powdered sugar, sifted
  • 1 teaspoon lemon zest
  • 2 large egg yolks
  • 1 tablespoon brandy (or 1 teaspoon vanilla)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup chopped red candied cherries
  • ¼ cup chopped green candied cherries
  • ¼ cup chopped candied orange peel
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dried figs
  • 2 tablespoons raisins
  • 2 tablespoons dried currants
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped pecans

Instructions

Step 1

Beat the butter until light and fluffy in a large bowl. Add the powdered sugar, lemon zest, egg yolks and brandy to the mixture and beat until well incorporated.

Step 2

Mix in the flour and salt until combined. Stir in the dried fruit and nuts.

Step 3

Divide the dough in half and form into logs. Then, tightly wrap in plastic wrap or wax paper. Chill the dough for at least 2 hours or overnight. If on a time crunch, you can freeze the dough for 30 to 45 minutes or until firm enough to slice.

Step 4

Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.

Step 5

Once the shortbread dough is firm, use a sharp serrated knife to cut the logs into ¼-inch slices. Place the sliced, circular dough onto the prepared baking sheets, about 2-inches apart.

Step 6

Bake for 30 to 35 minutes, until the edges are lightly golden brown. Remove from the oven and let cookies 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.
Baking 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.