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Fruitcake Shortbread
Recipe Summary
Yield: Makes 23 triangles
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup confectioners’ sugar
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup candied citron
1/4 cup dried currants
1/2 cup whiskey or brandy
1 teaspoon grated lemon zest
Gallery
Fruitcake Shortbread
Recipe Summary
Yield: Makes 23 triangles
Gallery
Fruitcake Shortbread
Fruitcake Shortbread
Fruitcake Shortbread
Recipe Summary
Yield: Makes 23 triangles
Recipe Summary
Yield: Makes 23 triangles
Yield: Makes 23 triangles
Makes 23 triangles
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 sticks unsalted butter, softened, plus more for pan
- 3/4 cup confectioners’ sugar
- 1/4 cup chopped dried apricots
- 1/4 cup dried cranberries
- 1/4 cup candied citron
- 1/4 cup dried currants
- 1/2 cup whiskey or brandy
- 1 teaspoon grated lemon zest
Directions
Preheat oven to 300 degrees. 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 total. Reduce speed to low, and add flour mixture; beat until just combined.
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.
Add lemon zest to the butter with the sugar. After beating in the flour, mix in drained fruit. Form dough into a 10 1/2-inch log, then a triangle with 2 1/2-inch sides. (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 35 minutes.
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
2
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
2
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
2
23 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
2
23 Ratings
5 star values:
6
4 star values:
5
3 star values:
7
2 star values:
3
1 star values:
2
- 5 star values:
- 6
- 4 star values:
- 5
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 2
Martha Stewart Member
Rating: 1 stars
12/11/2018
The recipe was mucked up from the start and the mixture was too crumbly to form into anything. Complete waste of time and ingredients. Would never make this recipe again
Martha Stewart Member
Rating: 5 stars
12/01/2018
Although the instructions are all mixed up (thanks inghamdesi for sorting this out), the actual cookie is a winner. My family really liked these last year, and I will be making them again this year. I think I used only candied citron last year, which I love, but will try adding the other dried fruit as well.
Martha Stewart Member
Rating: 3 stars
12/16/2017
The cookies are OK, not great, but the recipe is incredibly poorly written. Step one -- preheat the oven and mix up the basic dough. Step two -- macerate the fruit for at least two hours. If your oven takes that long to heat, you really need to have it checked. Next, step one again, add the flour. Step 3 -- put the lemon zest into the butter mixture, then add the flour. Really? I expected better editing from Martha!
Martha Stewart Member
Rating: 1 stars
12/11/2018
The recipe was mucked up from the start and the mixture was too crumbly to form into anything. Complete waste of time and ingredients. Would never make this recipe again
Rating: 1 stars
Rating: 5 stars
12/01/2018
Although the instructions are all mixed up (thanks inghamdesi for sorting this out), the actual cookie is a winner. My family really liked these last year, and I will be making them again this year. I think I used only candied citron last year, which I love, but will try adding the other dried fruit as well.
Rating: 5 stars
Rating: 3 stars
12/16/2017
The cookies are OK, not great, but the recipe is incredibly poorly written. Step one -- preheat the oven and mix up the basic dough. Step two -- macerate the fruit for at least two hours. If your oven takes that long to heat, you really need to have it checked. Next, step one again, add the flour. Step 3 -- put the lemon zest into the butter mixture, then add the flour. Really? I expected better editing from Martha!
Rating: 3 stars
All Reviews for Fruitcake Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruitcake Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
