Fruitcake cookies are a great way to celebrate the holiday season. These cookies are rich in fruit with a hint of spice. You can bake them in a variety of ways, from traditional to more creative.
Fruitcake cookies are a delicious and festive addition to your holiday cookie tray. These cookie dough treats are loaded with dried fruits and pecans. Fruitcake cookies have a delicious and chewy texture.
Fruitcake cookies can be made a day or two ahead of time, and they keep for three to four days. Alternatively, you can freeze them for up to three months. For the best freshness, you should let frozen cookie dough defrost overnight before baking.
Ingredients
- 2 cups walnuts
- 1 cup golden raisins
- 1 cup dried plums
- 1 cup dried apricots
- ½ cup dried cranberries
- ½ cup cognac
- 1 cup butter, softened
- ½ cup sugar
- 1/3 cup brown sugar
- ½ teaspoon ground nutmeg
- 1 egg
- 2 cups all-purpose flour
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
Preparation Directions
- Take the apricots, plums, and walnuts and chop them with a knife
- Put all fruits in a bowl, add the lemon juice and zest, pour the brandy over them and mix well
- Leave the bowl in the refrigerator for 2 hours to mix the flavors
- Using a mixer, beat the soft butter together with the 2 types of sugar and ground nutmeg until it becomes fluffy
- Add the whole egg and continue mixing with the mixer
- Now is the time to gradually incorporate the flour and homogenize the composition
- Take the fruits from the refrigerator and mix them with the dough
- Divide the composition into 2 equal parts. Take a baking paper and put the composition so that you get a roll
- Put the 2 rolls in the refrigerator for 2 hours to harden the composition
- Take the rolls out of the fridge and cut them into 1-inch pieces
- Place the cookies on a baking sheet lined with baking paper and bake for 15 minutes at 350 degrees F
- Place the cookies on a grill to cool, and then you can serve them
Servings
- Makes 30 cookies
Enjoy!
How To Make Fruitcake Cookies
