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Fruitcake Shortbread

  • Yield: Makes 23 triangles
Fruitcake Shortbread

Photography: Linda Pugliese

Source: Martha Stewart Living, December 2012

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

  1. 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.

  2. 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.

  3. 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.

  4. Bake on parchment-lined baking sheets until firm and just golden on edges, about 35 minutes.

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