Description
Old-Fashioned Fruitcake Cookies are a delightful twist on the traditional holiday fruitcake, offering a medley of candied fruits and nuts in a tender, flavorful cookie. These treats are perfect for festive gatherings and make excellent homemade gifts.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup chopped candied pineapple
- 1/2 cup golden raisins
- 1/2 cup chopped dates
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare the Fruit and Nut Mixture:
- In a large bowl, combine the chopped pecans or walnuts, candied red and green cherries, candied pineapple, golden raisins, and chopped dates.
- Toss the mixture with ½ cup of the flour to coat the fruits and nuts. This helps prevent them from sinking to the bottom of the cookies during baking.
- Make the Cookie Dough:
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and almond extracts.
- Combine Dry Ingredients:
- In another bowl, whisk together the remaining flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.
- Mix Dough and Fruit Mixture:
- Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until just combined.
- Fold in the floured fruit and nut mixture until evenly distributed throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling the dough helps to prevent the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
- Variations: Feel free to customize the types of candied fruits and nuts to suit your preferences. Some recipes also include a splash of sherry or brandy for added flavor.
- Yield: This recipe makes approximately 4 dozen cookies, depending on the size of the dough scoops.