Ingredients:

  • 1cup unsalted butter, softened
  • 1.5cups powdered sugar, divided
  • 1tsp pure vanilla extract
  • 0.5tsp almond extract
  • 2cups all-purpose flour
  • 2tbsp cornstarch
  • 0.25tsp salt
  • 1cup mixed candied fruit, finely chopped
  • 2tbsp whole milk
  • 0.5tsp orange extract

Instructions:

  1. In a stand mixer, beat the softened butter and 1/2 cup (60g) of powdered sugar on medium-high speed until pale and aerated, approximately 3 minutes. Mix in vanilla and almond extracts.
  2. In a separate bowl, whisk together the flour, cornstarch, and salt. Set mixer to low and gradually add the dry ingredients to the butter mixture until just combined.
  3. Gently fold in the finely chopped candied fruit by hand. Shape the dough into two logs approximately 2 inches in diameter.
  4. Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, to allow the butter to firm and flour to hydrate. This chilling is essential for a signature shortbread snap and to prevent spreading. The article notes 140 minutes (2 hours 20 minutes) of passive time, so adjust chilling time as needed.
  5. Preheat oven to 350°F (175°C). Use a sharp serrated knife to slice the logs into 1/2-inch thick rounds. Place on parchment-lined baking sheets.
  6. Bake for 12-15 minutes, or until the edges are just barely golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  7. Whisk the remaining 1 cup (120g) powdered sugar with milk and orange extract to create a glaze. Drizzle over cooled cookies and top with sparkling sugar if desired.