Rich and buttery Fruitcake Shortbread Squares are a festive combination of holiday fruitcake mixed peel and super soft shortbread! These addictively delicious dessert squares are incredibly easy to make and topped off with a tasty icing that everyone will love!
Course: Christmas Cookies, Cookies & Bars Recipes, Dessert, Holiday Recipes
Keyword: Fruitcake Shortbread Squares, shortbread cookies
1cupbutter(I use salted butter in my shortbread recipes - softened, at room temperature)
2tspvanilla extract(or almond extract)
1cup mixed peel(I'm using the Old English Fruit Cake Mix from Paradise Fruit)
1Tbspheavy cream(or milk or water)
1tspcoconut extract(or your favorite flavor)
Fruitcake Shortbread Squares
In a large mixing bowl, cream together the butter, confectioners sugar, and vanilla extract until smooth.
Add the all-purpose flour and mix into the creamed butter until you have a crumbly shortbread dough.
Add the mixed peel or fruitcake blend to your shortbread dough and mix until it is evenly distributed throughout the dough.
Transfer the fruitcake shortbread dough to an ungreased 8 x 8 baking pan. Press the dough into corners and until filling the pan in an even layer. Cover and allow the dough to chill in the refrigerator for an hour.
Bake the chilled dough at 325 degrees F ( 163 degrees C ) for 40 minutes. The dough should be a light golden color and puffed up slightly across the entire pan including the center when done.
Remove from the oven and transfer to a wire cooling rack. Allow the cookie bars to cool for 5-10 minutes before icing.
In a small bowl, combine the confectioners' sugar, heavy cream, and coconut extract until smooth. Spread over the top of the baked fruitcake shortbread squares in a thin layer. Allow to cool completely before cutting and serving.