Looking for a festive twist on a classic shortbread? These Fruitcake Shortbread Squares combine buttery, crumbly shortbread with the fruity bursts of a traditional fruitcake mix. Topped with a simple icing, these squares are perfect for holiday gatherings or as a delightful treat with tea. Easy to make and loaded with flavor, they’re bound to become a new seasonal favorite.
Ingredients
Fruitcake Shortbread Squares
- 1 cup butter, softened (use salted butter for extra flavor)
- ¾ cup confectioners sugar
- 2 tsp vanilla extract (or almond extract)
- 2 cups all-purpose flour
- 1 cup mixed peel (such as Old English Fruit Cake Mix)
Easy Icing
- 1 cup confectioners sugar
- 1 tbsp heavy cream (or milk or water)
- 1 tsp coconut extract (or your favorite flavor)
Instructions
- Prepare the Oven: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- Make the Shortbread Dough: In a large mixing bowl, beat the softened butter and confectioners sugar until light and creamy. Mix in the vanilla or almond extract. Gradually add the flour and beat until combined. The dough will be crumbly but should hold together when pressed. Fold in the mixed peel until evenly distributed.
- Press and Bake: Press the dough evenly into the prepared baking dish, ensuring an even layer. Bake for 30-35 minutes, or until the edges are lightly golden. Allow to cool completely in the pan.
- Prepare the Icing: In a small bowl, whisk together the confectioners sugar, heavy cream (or your liquid of choice), and coconut extract until smooth. Adjust the consistency with more liquid if needed.
- Finish the Squares: Once the shortbread has cooled, drizzle or spread the icing evenly over the top. Let the icing set before cutting into squares.
- Serve: Slice into 16 squares and serve as a sweet snack or dessert.
Conclusion
These Fruitcake Shortbread Squares offer the perfect balance of buttery richness and festive fruitiness. They’re an excellent addition to your holiday dessert table or as a homemade gift for loved ones. Easy to prepare and utterly delicious, these squares will make any occasion feel special.
Fruitcake Shortbread Squares
Buttery shortbread squares studded with fruitcakemix and topped with a sweet, flavored icing—a perfect holiday dessert.
Ingredients
Fruitcake Shortbread Squares:
- 1 cup butter softened (use salted butter for extra flavor)
- ¾ cup confectioners sugar
- 2 tsp vanilla extract or almond extract
- 2 cups all-purpose flour
- 1 cup mixed peel such as Old English Fruit Cake Mix
Easy Icing:
- 1 cup confectioners sugar
- 1 tbsp heavy cream or milk or water
- 1 tsp coconut extract or your favorite flavor
Instructions
- Prepare the Oven: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
- Make the Shortbread Dough: In a large mixing bowl, beat the softened butter and confectioners sugar until light and creamy. Mix in the vanilla or almond extract. Gradually add the flour and beat until combined. The dough will be crumbly but should hold together when pressed. Fold in the mixed peel until evenly distributed.
- Press and Bake: Press the dough evenly into the prepared baking dish, ensuring an even layer. Bake for 30-35 minutes, or until the edges are lightly golden. Allow to cool completely in the pan.
- Prepare the Icing: In a small bowl, whisk together the confectioners sugar, heavy cream (or your liquid of choice), and coconut extract until smooth. Adjust the consistency with more liquid if needed.
- Finish the Squares: Once the shortbread has cooled, drizzle or spread the icing evenly over the top. Let the icing set before cutting into squares.
- Serve: Slice into 16 squares and serve as a sweet snack or dessert.