Panettone Fruitcake Shortbread Cookies – A Holiday Classic with a Twist

Bring the warmth of holiday baking into your kitchen with these Panettone Fruitcake Shortbread Cookies. Inspired by the classic Italian panettone, these cookies combine buttery shortbread with candied fruit, citrus zest, and a hint of vanilla for a treat that’s both rich and festive. Perfectly tender with a melt-in-your-mouth texture, they’re a joyful addition to any holiday cookie tray or tea-time spread.

Why You’ll Love This Recipe

Festive Flavors: Packed with candied fruit and citrus zest for holiday cheer.
Melt-in-Your-Mouth Texture: Classic buttery shortbread base.
Simple & Elegant: Easy to make, yet perfect for gifting or entertaining.
Versatile: Great with coffee, tea, or as part of a holiday cookie platter.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup finely chopped candied fruit (from panettone or fruitcake mix)
• 1 tsp orange zest
• 1 tsp lemon zest
• Optional: 2 tbsp finely chopped nuts (almonds or pistachios)

Instructions

1. Prepare the Dough
In a mixing bowl, cream butter and powdered sugar until light and fluffy. Add vanilla extract, orange zest, and lemon zest.

2. Mix in Dry Ingredients
Gradually stir in flour and salt until dough forms. Gently fold in candied fruit (and nuts, if using).

3. Chill
Shape dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps the cookies hold their shape while baking.

4. Slice & Bake
Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet. Bake 12–15 minutes, or until edges are lightly golden.

5. Cool & Serve
Allow cookies to cool completely before serving. Optional: dust lightly with powdered sugar for a festive touch.

Nutritional Information

Calories: 120
Carbohydrates: 14g
Fat: 7g
Protein: 1g
Fiber: 0g

Tips for Success

Chill the Dough: Prevents spreading and keeps cookies tender.
Finely Chop Fruit: Smaller pieces distribute flavor evenly without overpowering the shortbread.
Don’t Overbake: Shortbread should stay pale with only a hint of golden edges.
Make Ahead: Dough can be frozen for up to 2 months—just slice and bake when ready.

Why This Recipe Works

These cookies capture the essence of panettone and fruitcake in a bite-sized, buttery shortbread. The citrus zest brightens the rich cookie base, while the candied fruit adds festive color and sweetness. They’re simple, elegant, and a guaranteed hit on any holiday dessert table.

Panettone Fruitcake Shortbread Cookies are the perfect holiday treat—rich, buttery, and filled with festive flavor. Whether you’re baking for family, gifting to friends, or simply treating yourself, these cookies will bring holiday cheer with every bite.