Fruitcake Slice and Bake Shortbread
User Reviews
5.0
6 reviews
Excellent
Fruitcake Slice and Bake Shortbread
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All the candied fruit taste that you love about a classic fruitcake but in a slice-and-bake shortbread cookie.
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Ingredients
- ¾ cup candied fruit 130 grams
- ¼ cup finely chopped walnuts
- 1¼ cup all purpose flour (at least 11% protein) divided
- ½ cup butter (good quality) softened
- ½ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- 1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)
- ½ cup unsweetened coconut 40 grams
Instructions
- In a small bowl combine the candied fruit, nuts and 2 tablespoons of flour. Set aside.
- In a large bowl beat the butter until creamy approximately 1-2 minutes, add the powdered sugar and beat well to combine. Add the yolk and vanilla beat well. Add the remaining flour and salt beat on low to combine. Add the candied fruit mixture and mix on low just to combine, or stir in with a spatula or wooden spoon.
- Move the dough to a flat surface and form into a log 9 inches / 23 cm long. Brush the log with a little milk and then roll in the coconut. Cover as well as possible. Wrap the log in plastic wrap and chill at least 2 hours or even overnight.
- Slice the log into ¼ inch slices and place on parchment paper lined baking sheets one inch apart. Chill the cookies while the oven is pre-heating.
- Pre-heat the oven to 325F / 163C.
- Bake 10-15 minutes or until the edges are golden brown. Let cool 5 minutes on the baking sheets, then move the cookies to a wire rack to cool completely. Enjoy!
Notes
- The raw dough log can be frozen for up to one month. Let sit 1 hour before slices and baking.
- Store the baked cooled cookies in an airtight container at room temperature for up to 4 days. They may be soft at first but they firm up once they have cooled.
- To freeze unbaked shortbread cookie dough, flash freeze on a baking sheet until frozen. Transfer to a freezer safe bag and then bake as needed. You can also freeze the cookie dough log by wrapping in plastic and then foil. Keep frozen for up to one month. Thaw in the fridge overnight before baking or thaw at room temperature for one hour.
- You can freeze these shortbread fruitcake cookies either baked or unbaked. For baked cookies, cool completely then freezer in a freezer safe container separating layers with waxed paper or parchment paper.
Nutrition Information
Show Details
Calories
128kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
43mg
(2%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
153IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 43mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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