Fruitcake Shortbread Cookies

🧂 Ingredients

• 1 cup butter

  (I use salted butter in my shortbread recipes - softened, at room temperature)
• ¾ cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup mixed peel

  (I'm using the Old English Fruit Cake Mix from Paradise Fruit)

Instructions

• 1 In a large mixing bowl, cream together the softened butter, confectioners sugar,
  and vanilla extract until smooth.
• 2 Add flour and mix until the flour is incorporated and the shortbread dough has a
  crumbly appearance.
• 3 Mix in the mixed peel or fruitcake blend until evenly distributed in your
  shortbread dough.
• 4 Transfer the fruitcake shortbread dough to a sheet of parchment paper or plastic
  cling film wrap and gather the loose dough into a rough log shape.
• 5 Wrap the paper around the log shape tightly and use it to help roll the log out
  into your desired length and width. Unwrap and re-wrap tightly. Transfer to your
  refrigerator to chill for about 30 minutes.
• 6 Once the dough is firm to the touch, preheat your oven to 350 degrees F ( 175
  degrees C ). Remove the dough from the refrigerator and slice using a sharp
  knife ( to cut through the fruit easily ). Slices should be approximately ¼ inch
  in thickness.
• 7 Transfer slices to a parchment paper-lined baking sheet and bake at 350 degrees
  F ( 175 degrees C ) for 10-12 minutes. The cookies are done when the center is
  slightly puffy. You should also be able to note the difference when the center
  no longer looks raw.
• 8 Remove the cookies from the oven and allow them to cool completely on the baking
  sheet placed on a wire cooling rack. *Shortbread cookies are tender and prone to
  falling apart while still warm!

Nutrition Info