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Irresistible Fruitcake Shortbread Cookies Recipe for Holidays

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These irresistible fruitcake shortbread cookies combine the buttery texture of shortbread with the vibrant flavors of dried fruits and spices, making them the ultimate festive treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (75g) chopped dried fruits (raisins, cranberries, chopped dates, dried apricots)
  • 1/4 cup (35g) chopped nuts (walnuts, pecans, almonds)
  • 2 tablespoons (25g) candied citrus peel (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat 1 cup (225g) of softened unsalted butter with 1/2 cup (60g) of powdered sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon of vanilla extract and mix until combined.
  2. Mix the dry ingredients: In a separate bowl, whisk together 2 cups (250g) of all-purpose flour, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms.
  4. Add the mix-ins: Fold in 1/2 cup (75g) of chopped dried fruits, 1/4 cup (35g) of chopped nuts, and 2 tablespoons (25g) of candied citrus peel using a spatula. Ensure the mix-ins are evenly distributed.
  5. Shape the dough: Divide the dough in half and roll each portion into a log about 2 inches (5cm) in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  6. Preheat the oven: Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
  7. Slice the cookies: Unwrap the chilled dough and slice into 1/4-inch (6mm) thick rounds. Place them on the prepared baking sheets, spacing about 1 inch apart.
  8. Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking.
  9. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Notes

[‘Chill the dough to ensure the cookies hold their shape and have the perfect shortbread texture.’, ‘Use a sharp knife to cut clean, uniform slices for consistent baking.’, ‘Ensure the fruits and nuts are evenly distributed in the dough to avoid uneven bites.’, ‘Shortbread should be pale with just a touch of golden brown around the edges. Keep an eye on them to prevent overbaking.’, ‘Freshly ground cinnamon and nutmeg make a noticeable difference in flavor.’]

Nutrition

Keywords: fruitcake, shortbread, holiday cookies, festive dessert, dried fruits, nuts, Christmas baking

Find it online: https://yumnode.com/irresistible-fruitcake-shortbread-cookies-recipe-for-holidays/