Description
Introducing the Fruitcake Delight Cookies, a festive and flavorful twist on the traditional holiday fruitcake. These cookies blend the sweet, tangy taste of candied fruits with the rich crunch of pecans, all embedded in a soft, delightful dough. Whether you’re catering to a holiday gathering or simply indulging in a sweet treat, these cookies promise to be a hit anytime.
Ingredients
- 1 cup candied cherries, coarsely chopped
- 1 cup candied pineapple, coarsely chopped
- 3/4 cup raisins or chopped dates
- 3/4 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 & 3/4 cups all-purpose flour, divided
- 1/2 tsp baking soda
- 1/2 tsp salt
Step-by-step Directions
Step 1
In a bowl, combine the chopped candied cherries, pineapple, raisins or dates, and pecans. Sprinkle with 1/4 cup of the flour and mix to coat the fruit and nuts. Set aside.
Step 2
Using an electric mixer, cream together the softened butter and granulated sugar for about 2-3 minutes until fluffy. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until the mixture is smooth and creamy.
Step 3
Gently fold in the fruit mixture along with the remaining flour, baking soda, and salt by hand until everything is well combined.
Step 4
Drop about one tablespoon of the dough onto cookie sheets, spacing them 2 inches apart. Bake in a preheated oven at 350°F for 10-12 minutes, or until the edges and centers look fully set.
Step 5
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to cooling racks to cool completely.
Servings & Preparation Time
This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, and cooking time is 10-12 minutes per batch.
Tips for Storage & Reheating
- Store the cooled cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
- Reheat briefly in a microwave if desired, for a few seconds to enhance the flavor and restore the fresh-baked warmth.
Conclusion
Fruitcake Delight Cookies captivate the essence of holiday flavors with a palatable twist suitable for any occasion. Combining vibrant candied fruits, crunchy pecans, and a tender cookie base, these treats offer a pleasing alternative to traditional fruitcake. Perfect for sharing, gift-giving, or enjoying by the fireside, these cookies are sure to enchant your taste buds and add a festive touch to your culinary creations.
Print
Fruitcake Delight Cookies
- Total Time: 58 minute
- Yield: 24 cookies 1x
Description
Introducing the Fruitcake Delight Cookies, a festive and flavorful twist on the traditional holiday fruitcake. These cookies blend the sweet, tangy taste of candied fruits with the rich crunch of pecans, all embedded in a soft, delightful dough. Whether you’re catering to a holiday gathering or simply indulging in a sweet treat, these cookies promise to be a hit anytime.
Ingredients
- 1 cup candied cherries, coarsely chopped
- 1 cup candied pineapple, coarsely chopped
- 3/4 cup raisins or chopped dates
- 3/4 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 & 3/4 cups all-purpose flour, divided
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- In a bowl, combine the chopped candied cherries, pineapple, raisins or dates, and pecans. Sprinkle with 1/4 cup of the flour and mix to coat the fruit and nuts. Set aside.
- Using an electric mixer, cream together the softened butter and granulated sugar for about 2-3 minutes until fluffy. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until the mixture is smooth and creamy.
- Gently fold in the fruit mixture along with the remaining flour, baking soda, and salt by hand until everything is well combined.
- Drop about one tablespoon of the dough onto cookie sheets, spacing them 2 inches apart. Bake in a preheated oven at 350°F for 10-12 minutes, or until the edges and centers look fully set.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to cooling racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch