Fruitcake Shortbread
Hayden Flour Mills
24 cookies
3-9 hours
20-25 minutes
"Try this delightful twist on a classic treat with our Fruitcake Shortbread. Part of our Cookie Gift Collection, these cookies blend rich, buttery shortbread with a medley of macerated dried fruits infused with whiskey or brandy. Enhanced by ancient Einkorn Flour and Burlap & Barrel Nyanza Vanilla Powder, each slice delivers a festive burst of flavor.
Explore the full collection of festive treats! Discover our Cranberry Chai Thumbprint Cookies and Chocolate Cinnamon Snowcaps recipes to complete your holiday cookie tin."
Ingredients
2 cups (240g) Einkorn Flour
1 tsp kosher salt
1 cup (226g) unsalted butter, softened, plus more for pan
¾ cup (75g) confectioners' sugar
¼ cup (30g) chopped dried apricots
¼ cup (30g) dried cranberries
¼ cup (30g) candied citron
¼ cup (30g) dried currants
½ cup (118ml) whiskey or brandy
½ tsp Nyanza Vanilla Powder
Directions
Preheat oven to 300 degrees.
Combine apricots, cranberries, candied citron, currants, and whiskey or brandy in a bowl. Let dried fruit macerate at least 2 hours and up to 8 hours; drain.
Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes. Reduce speed to low, and add flour mixture; beat until just combined.
After beating in the flour, mix in drained fruit. Form dough into a 10-inch log. (Refrigerate dough briefly if too soft to form.) Refrigerate until firm, about 1 hour; cut into 1/2-inch-thick slices.
Bake on parchment-lined baking sheets until firm and just golden on edges, about 20-25 minutes.