Fruitcake Cookies

Fruitcake Cookies - Christmas Cookies

Mike Garten

Take the best part of Grandma's fruitcake (the dried fruit!) and turn it into an on-the-go treat.

Note: The total time does not include chilling and cooling time. 

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Yields: 2 - 4 dozen

Total Time: 0 hours 40 mins

2 3/4 c.

 all-purpose flour

1/2 tsp.

baking powder

1/4 tsp.

Kosher salt

1 c.

(2 sticks) unsalted butter, at room temp

3/4 c.

sugar

1

large egg

1 1/2 tsp.

pure vanilla extract

1/3 c.

chopped candied citrus (orange and lemon)

1/3 c.

chopped pistachios 

1/2 c.

dried cranberries

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla. 
  3. Fold in candied citrus, pistachios, and dried cranberries. 
  4. Shape dough into two 2-inch-thick logs. Wrap and flatten slightly to create an oval; freeze 20 min. 
  5. Heat oven to 350°F. Line baking sheets with parchment paper. Slice 1/2 inch thick and place on prepared sheets.
  6. Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 14 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.  

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