In a large mixing bowl, I beat 1 cup softened butter, ¾ cup powdered sugar, and ½ tsp vanilla extract with a mixer until light and fluffy, about 2–3 minutes.

I gently stir in 2 cups flour, mixing until just combined to keep the shortbread tender and crumbly. I avoid overmixing to ensure the perfect texture.

I carefully fold in 1 cup chopped glazed fruits and cherries with a wooden spoon or my hands, distributing them evenly without crushing the fruit.

I divide the dough into two portions and shape each into a 7-inch square, about ½-inch thick. I wrap them in plastic wrap and chill in the fridge for 25 minutes to make slicing easier.

I preheat the oven to 325°F (165°C) and line baking sheets with parchment paper. I cut each dough square into 1¾-inch wide strips, then into 2-inch long pieces, yielding about 24 cookies. I place them on the baking sheets and bake for 12–15 minutes until just set with lightly golden edges. I let them cool completely on the sheets.

In a small bowl, I whisk ¾ cup powdered sugar with 2 tbsp milk until smooth. I drizzle the glaze over the cooled cookies and let it set for 10 minutes before serving or storing.