Sunday, January 19, 2014

Recipe: Fruitcake Cookies

Admission: I am a fruitcake fan. Not all fruitcake. But if it's a good, light, UN-drunken fruitcake, I am a fan. Same goes for stollen and hot cross buns.

This recipe is fantastic.

  • 1 1/2 cups sugar 
  • 1 cup butter, softened 
  • large eggs 
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour 
  • 1 teaspoon baking soda
  • Pinch of salt 
  • 1 pound mixed candied fruit and peel
  • 4 cups chopped toasted pecans
  • 1 cup raisins 
  • 1 cup maraschino cherries, chopped

  1. Preheat oven to 300°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. Stir in candied fruit and peel, pecans, raisins, and cherries. Drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets. Bake 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).