Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Fruitcake Shortbread 3.4 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Yield: 23 triangles Use any combination of your favorite dried fruits--figs, pineapple, strawberries, kiwi--to create a visually-enticing treat. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 2 sticks unsalted butter, softened, plus more for pan ¾ cup confectioners' sugar ¼ cup chopped dried apricots ¼ cup dried cranberries ¼ cup candied citron ¼ cup dried currants ½ 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. Rate it Print