Shortbread as a fruit cake

Shortbread as a fruit cake

INGREDIENTS
Shortbread dough (see recipe)
1 cup mixed candied fruit, diced
3/4 cups icing sugar
2 tablespoons of amber or brown rum


PREPARATION
1. Knead the shortbread dough with candied fruit on a work surface. With your hands, shape it into 2 squares. Put each square of dough on a large piece of plastic wrap. Fold the plastic wrap over the dough without tightening. Using plastic wrap, flatten and shape each portion of dough into 7 "(18 cm) square and smooth sides. Refrigerate 45 minutes or until dough is firm.

2. Cut each square of dough vertically in four, then cut in half horizontally (to obtain 56 cookies in all). Place cookies on 2 parchment-lined cookie sheets spaced 1 "(2.5 cm) apart.

3. Bake in preheated oven at 325 ° F (160 ° C) for 22 to 24 minutes or until biscuit surround is lightly browned (invert and turn plates halfway through cooking). Remove from oven and let cool for 5 minutes.

4. Meanwhile, in a small bowl, whisk together the icing sugar and rum until smooth. Place hot cookies on grids, brush with rum ice and let them cool completely. (The cookies will keep for up to 1 week at room temperature and up to 1 month in the freezer.)