Fruitcake Slice and Bake Shortbread

Name: Fruitcake Slice and Bake Shortbread
Prep time: 20 min
Cook time: 12 min
Total time: 172 min
Yield: 21
Cuisine: American
Ingredients: ¾ cup Tutti Frutti (¾ cup candied fruit (130 grams)); ¼ cup Walnuts (¼ cup finely chopped walnuts); 1 ¼ cup All-Purpose Flour (1¼ cup all purpose flour (at least 11% protein) divided); ½ cup Unsalted Butter (½ cup butter (good quality) softened); ½ cup Icing Sugar (½ cup powdered sugar); 1 piece Egg Yolks (1 large egg yolk); ½ tsp Vanilla (½ teaspoon vanilla); 1 pinch Table Salt (1 pinch salt (if you use unsalted butter then use ¼ teaspoon of salt)); ½ cup Coconut Flakes (½ cup unsweetened coconut (40 grams))

Fruitcake Slice and Bake Shortbread - Dessert,Snack (American)

172 minAmerican

Servings21

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Vegetarian
Pescatarian
Halal

Steps

1In a small bowl combine the candied fruit, nuts and 2 tablespoons of flour. Set aside.
2In a large bowl beat the butter until creamy approximately 1-2 minutes, add the powdered sugar and beat well to combine. Add the yolk and vanilla beat well. Add the remaining flour and salt beat on low to combine. Add the candied fruit mixture and mix on low just to combine, or stir in with a spatula or wooden spoon.
3Move the dough to a flat surface and form into a log 9 inches / 23 cm long. Brush the log with a little milk and then roll in the coconut. Cover as well as possible. Wrap the log in plastic wrap and chill at least 2 hours or even overnight.
4Slice the log into ¼ inch slices and place on parchment paper lined baking sheets one inch apart. Chill the cookies while the oven is pre-heating.
5Pre-heat the oven to 325F / 163C.
6Bake 10-15 minutes or until the edges are golden brown. Let cool 5 minutes on the baking sheets, then move the cookies to a wire rack to cool completely. Enjoy!