Tutti Frutti Shortbread Cookies. Sweet glacé fruit adds festive, colourful, festive flair to buttery shortbread cookies. Perfect to leave for Santa on Christmas Eve.
Tutti Frutti Shortbread Cookies.
Originally published Nov 2013.
These very festive looking cookies use so few ingredients to make such buttery flavorful cookies. They freeze well or can be treated as “bake-off” cookies.
You can keep the dough logs in the fridge for several days, slicing off as many as you need and baking them to serve fresh from the oven.
Nothing welcomes people to your home during the Holidays like the aroma of freshly baked cookies greeting them on their arrival.
Mixed glace fruit for Tutti Frutti Shortbread Cookies.
People sometimes ask me if butter substitutes can be used for shortbread. The answer is no. As the old TV commercials used to say, “Only butter is butter.”
There is nothing that adequately can be substituted for the flavour of real dairy butter. That is especially true in very simple recipes like this one where only a few ingredients are used. Real butter flavour needs to shine through a good shortbread recipe of any kind.
Use only real dairy butter.
Love Shortbread?
If you like this recipe, you may also want to try our version of Scottish Shortbread. These are amazing when chocolate dipped too!
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Tutti Frutti Shortbread Cookies - Sweet glace fruit adds festive, colourful, festive flair to buttery shortbread cookies.
Ingredients
- 2 cups unsalted butter
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 4 cups flour
- 1/2 tsp salt
- 1 1/2 cups mixed glace fruit
Instructions
- Cream together the butter sugar and vanilla until very light and fluffy.
- Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
- Add the glace fruit and work into a soft dough.
- Form the dough into two 1 1/2 inch wide logs.
- Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
- Preheat oven to 350 degrees when ready to bake the cookies.
- Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
- Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
- Transfer to a wire rack to cool completely.
- Store in an airtight container. These cookies also freeze very well.
- You can also drizzle these with melted white chocolate if you like.
Notes
Total time does not reflect chilling time for the dough. Add a couple of extra hours or make the dough a day ahead of baking them.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
48Serving Size
48 cookiesAmount Per Serving Calories 121Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 26mgCarbohydrates 12gFiber 0gSugar 4gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Grace C.
Wednesday 6th of March 2019
Barry, thank you for such a great recipe. Made them for Christmas, still a small piece left that have not baked yet, will be soon. Lost the recipe so glad it is still available
Thank you
Grace
Sharon
Sunday 24th of December 2017
It looks beautiful..Thank you for sharing your recepie, Barry. I noiced there is no baking soda or baking powder listed. Kindly confirm as I was planning to make a batch tomorrow. Thank you.very much.
Barry C. Parsons
Tuesday 26th of December 2017
Shortbread recipes traditionally contain neither.
Anita
Saturday 15th of November 2014
Made these last year and I thought they were excellent! They look very Christmasy too!!
Phyllis
Sunday 2nd of November 2014
Is 2 tbs. vanilla correct?
Barry C. Parsons
Monday 3rd of November 2014
Yes. Typo in reformatting the recipe 2 tsp. Fixing now.Thanks
Ileen Cuccaro
Sunday 2nd of November 2014
Made these for the first time last Christmas, they are now going to be a tradition, everyone loved the. My butter is out and I am going to make a bunch a freeze the, my first batch for the season