Fruitcake Shortbread Cookies




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Slice and bake cookie dough

Fruitcake Shortbread Cookies are buttery slice and bake cookies that take their cue from the holiday treat everybody loves to hate, only this time fruitcake will be the star attraction of your cookie collection.

fruit cake cookies on a white ground

“There’s only one fruitcake in the world, people just keep passing it around.”

~ Johnny Carson

I know, nobody’s a fan of the sticky loaf, but let’s not throw out the baby with the bathwater…there are some redeeming qualities in that stodgy brick of a cake, we just need to rethink and revamp (have you tried my Modern Fruitcake?)  When you combine a delicious butter cookie with pretty candied fruit, turns out fruitcake is a pretty sweet deal!

fruitcake shortbread cookies in small loaf pans

What is fruitcake?

  • Fruitcake as we know it is a descendent of a very old type of celebration cake loaded with candied fruits, nuts, and spices. Fruitcakes are very moist because they’re doused with alcohol, often brandy, whiskey, or rum. Because of this they can keep for a very very long time. Like eggnog, cooks will age their fruitcake to mellow the flavors.
  • The cake classically contains candied or glacéd fruits including cherries, citrus peel, apricots, figs, dates, plums, raisins, pineapple, etc.
  • Lots of different types of nuts gives this cake an extremely chunky texture. (I left the nuts out of these cookies, but you can totally add them if you want to.)

Where can I buy candied fruit?

  • Look in the dried fruit section of your larger grocery stores. Most stores will stock candied fruit during the holidays, at least.  Sometimes it will be sold individually, (red cherries, orange peel, etc.) and sometimes you can find a ready made mix. I used a ready made mix that was chopped and ready to go.

Can I use dried fruit instead of candied fruit?

  • Yes, you can, gather up your favorites and chop them finely.
  • Be aware that if you don’t use candied fruit, you won’t get the classic ‘fruitcake’ flavor in your cookies.

 

Making Fruitcake Shortbread Cookie dough

I love to use my stand mixer to make shortbread dough, it’s quick and painless, mess free, too. Once the dough is mixed, it gets rolled into a log and wrapped in parchment or plastic wrap.  Chilling the dough is important so it can firm up to a sliceable consistency.

Tip for cutting your chilling time in half!

  • The hardest part of making fruitcake cookies is waiting for your log of dough to chill.
  • You can refrigerate shortbread dough for several hours ~ or take my short cut, pop it in the freezer for an hour.  The effect is the same and it saves you loads of precious time.

Slice and bake cookie dough

Every fruitcake cookie is a unique work of art

Every slice reveals a different mosaic of candied fruit.  I like to roll the edges in sparkling sugar before baking for a little extra sparkle and crunch.  Want smaller cookies?  Just roll the log of dough a little longer and skinnier.

Fruitcake Shortbread Cookies ready to bake

Can shortbread cookies be frozen?

  • Yes, they’ll freeze well, either baked or unbaked.
  • For baked cookies, let them cool completely, then stack them in a good sturdy freezer safe container, and separate the layers with a sheet of waxed or parchment paper to keep them from sticking as they freeze.
  • For unbaked cookies, put them on a lined baking sheet and freeze until solid. Then you can put them in a heavy duty zip lock freezer bag and take them out as needed to bake.
  • You can also freeze the log of dough, just wrap in plastic, then again in foil. Defrost in the fridge overnight before baking.

Fruitcake shortbread cookies cooling on rack

Fruitcake shortbread cookies are fun to make, give, and eat. The colors make them super festive and the flavor is pure Christmas!

Fruitcake shortbread cookies in mini foil loaf pans

Presentation inspo ~

Grab some mini foil loaf pans at the grocery store for the perfect presentation.  Each loaf pan will hold 6-8 cookies and makes the perfect little thoughtful gift.

mini loaf tins

Are you in cookie making mode yet?  Here’s more ~

Slice and bake cookie dough
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5 from 2 votes

Fruit Cake Shortbread Cookies

Fruit Cake Shortbread Cookies ~ these buttery slice and bake cookies take their cue from the holiday treat everybody loves to hate.  
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Yield 20 cookies
Author Sue Moran

Ingredients

  • 1 cup unsalted butter, at room temperature It is important that your butter be soft, you cannot use cold butter.
  • 1/2 cup granulated sugar
  • 1 tsp rum extract (substitute vanilla or almond extract)
  • 2 cups all purpose flour (measure with the fluff/scoop/level method)
  • 1 cup finely diced fruitcake mix
  • coarse or sanding sugar for decorating, optional

Instructions

  • Cream the butter and sugar together until wll combined and light and fluffy, scrape down the sides of the bowl as necessary. Beat in the extract.
  • Slowly add in the flour with the mixer on low, until the dough comes together, scraping down the sides of the bowl as necessary. If your dough is extremely dry you can add a little milk, a teaspoon at a time, to bring it together. Note: don't be tempted to add too much milk, the dough should come together fine as long as your butter is soft.
  • Add the fruit to the bowl and continue to mix until the fruit is incorporated. You can use your hands for the last part if you like.
  • Turn the dough out onto a sheet of parchment paper or plastic wrap and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth round shape, twisting the ends tightly to secure. Chill for at least 2 hours, or overnight.
    Tip: I like to wrap the log in a thick towel so that as it chills to keeps a perfectly round shape.
  • Preheat oven to 350F Line a cookie sheet with parchment paper.
  • Slice the log of dough into 1/3 inch slices. Roll edges in sugar, if desired, and then place on cookie sheet, 2 inches apart. Bake for about 10 minutes. Longer baking will create a crisper cookie, shorter time makes a soft buttery cookie, my preference. They may seem soft as they come out of the oven but they will firm up as they cool. Let them cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
  • Sprinkle the cookies with sanding sugar, if using, while they are warm.

Notes

If you prefer you can roll the dough and cut out with cookie cutters.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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18 Comments

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  • Reply
    Janet Newcombe
    January 11, 2021 at 3:44 pm

    5 stars
    Left my comment earlier forgetting to give them the 5 stars they deserve!

    • Reply
      Sue Moran
      January 11, 2021 at 5:53 pm

      You’re the best Janet!

  • Reply
    Janet Newcombe
    January 11, 2021 at 3:12 pm

    These were a huge hit this past Christmas! I would never make shortbread from any other recipes! The cranberry ones are another favourite! If I need a recipe for anything, or some inspiration, I come to your website first now! I just finished making your lemon poppyseed muffins and WOW! What a treat with afternoon tea!

  • Reply
    Jen
    December 22, 2020 at 10:00 am

    Looks awesome! When do I add the vanilla or rum extract? After the butter has creamed before the flour? Thanks!

    • Reply
      Sue
      December 22, 2020 at 11:10 am

      You’ll beat it in after creaming, just clarified!

  • Reply
    SS
    December 17, 2020 at 10:16 am

    Do you think you could use brandied dried fruit (well drained) in place of the candied fruit? I dislike candied fruit but have a jar of beautiful brandied fruit in the fridge. These cookies are beautiful. Love your recipes Sue!

    • Reply
      Sue
      December 17, 2020 at 12:58 pm

      Yes, that would be delicious!

  • Reply
    Edward Kowalski
    December 11, 2020 at 2:57 pm

    I happen to love fruitcake, so I was immediately turned off when you said that nobody likes it! I’m also a fan of hospital food & jury duty! (Yes, really)

  • Reply
    KJ
    December 10, 2020 at 7:36 pm

    Interesting…I use a container of the fruitcake cherries in a refrigerator cookie dough and love them for the pretty red color. I’ll have to try using a mixture of colors for a new look. Thanks for the idea!

  • Reply
    Andria Villanueva
    December 10, 2020 at 5:43 pm

    These look amazing, and I was so happy to see rum extract used! I can’t wait to try these! I just love your blog and always look forward to making your beautifully photographed recipes.

  • Reply
    Alison D
    December 10, 2020 at 8:53 am

    I have to make these! Just ordered the fruit mix so I can. Won’t arrive to my address in the boonies til Dec 21st, but I’ll be ready when it does. Thank you!

  • Reply
    Di M.
    December 10, 2020 at 6:50 am

    Oh my goodness! These cookies sound delicious and look so festive. I will be trying these for Christmas. Thank you for the recipe. Wishing you & yours a Merry Christmas / Happy Holidays.

    • Reply
      Sue
      December 10, 2020 at 6:52 am

      Happy Holidays 🙂

      • Reply
        Micha
        December 22, 2020 at 12:49 pm

        I could not find how long to chill the dough in the instructions I printed out. By pulling your blog entry up I see you suggest several hours in refrigerator or one hour in the freezer, can you make the dough a day ahead and chill overnight?

        • Reply
          Sue
          December 22, 2020 at 12:55 pm

          Yes, definitely!

        • Reply
          Sue
          December 22, 2020 at 1:04 pm

          I do 2 hours in the fridge, or overnight.

  • Reply
    Cheryl
    December 10, 2020 at 6:38 am

    Theselook wonderful, and I love the tip on putting the dough in the freezer for an hour! I loved your cranberry orange shortbread cookies recipe as well!

    • Reply
      Sue
      December 10, 2020 at 6:52 am

      Thanks Cheryl, if you love the cranberry orange cookies you’ll love these!