Name: Panettone Shortbread Cookies with White Chocolate-Citrus Glaze (Gluten-Free)
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 48 to 72 cookies
Ingredients: 1-1/2 cups (roughly 240g) “European Candied Mixed Peel” from King Arthur Flour or mixed candied lemon, orange, and citron fruit peels; 2-1/4 cups (288g) cornstarch; 3 cups (360g) all-purpose flour or gluten-free flour blend + 3/4 tsp xanthan gum; 1-1/2 tsp kosher or fine sea salt; 1-1/2 cups unsalted butter, softened (if using salted butter, omit salt); 1 cup (125g) powdered sugar; 1/2 cup water, plus more if needed *; 1/4 tsp Fiori di Sicilia (from King Arthur Flour); 1/4 tsp pure vanilla extract; 1 tbsp butter; 1 oz white chocolate, finely chopped; 1-1/2 (187g) cups powdered sugar; 2 tbsp citrus juice, such as lemon, orange, lime, or a blend; Water, if needed