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These fruitcake cookies capture all the holiday nostalgia in just one bite filled with chewy fruit nutty crunch and a buttery crumb. I started making these for cookie swaps and now even my husband who never liked traditional fruitcake asks for them every December
I still remember my first batch coming out of the oven golden tinged with sweet red and green flecks. These cookies have become part of my December traditions and my friends always ask for the recipe
Ingredients
- Raisins: give classic chewiness and subtle sweetness choose plump seedless raisins for the best texture
- Candied cherries: add festive color and brightness look for cherries without artificial flavor
- Candied pineapple: brings a tangy tropical flavor make sure pieces are soft and not dry
- Brazil nuts: add rich crunch and creamy texture chop coarsely for satisfying bites
- Golden Crisco shortening: makes cookies tender and light use fresh for best results
- White sugar: sweetens and helps cookies brown evenly use a fine granulated sugar
- Egg: binds the dough and adds a tender structure choose a large fresh egg
- Vanilla extract: deepens sweetness go for pure extract for real flavor
- Almond extract: gives a subtle nutty aroma a little goes a long way so measure carefully
- All-purpose flour: forms the base of the dough choose unbleached for more flavor
- Baking soda: helps cookies rise and brown evenly make sure yours is fresh
- Salt: balances the sweetness use a fine sea salt for more even distribution
Step-by-Step Instructions
- Prepare the Fruit and Nuts:
- Toss raisins candied cherries candied pineapple and Brazil nuts with half the flour in a large bowl until all pieces are dusted this keeps fruit from sinking in the dough and prevents clumping
- Cream Wet Ingredients:
- Beat shortening and sugar together in another bowl until fluffy use medium speed and scrape the bowl as you go then add egg vanilla and almond extract beating until mixture becomes lighter in color and texture
- Combine and Mix Dough:
- Gently stir the flour coated fruit and nuts into the creamed mixture then sprinkle in the remaining flour baking soda and salt mix until just combined so you do not overwork the dough
- Portion the Cookies:
- Scoop dough by heaping teaspoons or with a one inch scoop onto parchment lined or greased baking sheets leave a bit of space between each one they spread just a little
- Bake to Perfection:
- Bake in a preheated oven at three hundred fifty Fahrenheit for about ten to twelve minutes until edges are golden and tops look set let cookies cool on wire racks to keep their texture perfect
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You Must Know
My favorite addition is the almond extract which makes the cookie batter smell just like my grandmother’s kitchen back home. I once made a double batch for a neighborhood cookie exchange and every single cookie disappeared first
Storage Tips
Keep cookies in an airtight tin at room temperature for up to five days The flavor deepens after a day or two and texture stays perfect For longer storage freeze baked cookies in zip bags or airtight containers Layer with parchment so they do not stick together Thaw at room temperature before serving
Ingredient Substitutions
If you do not have Brazil nuts swap in pecans or walnuts Hazelnuts also add a lovely toasty crunch Dried cranberries or currants work well in place of raisins for extra tartness For a dairy flavor sub half the shortening with unsalted butter results are delicious
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Serving Suggestions
Arrange cookies on a platter with other holiday treats like sugar cookies and gingerbread for a festive dessert spread They pair beautifully with spiced tea hot cocoa or a holiday coffee Wrap in clear bags with ribbon as delicious homemade gifts
Cultural and Historical Context
Fruitcake cookies borrow the best from classic holiday fruitcake but in easy to share handheld form Instead of heavy traditional cake you get a lighter cheerful treat that still nods to old world recipes Many families like mine now bake the cookies instead of the cake every year
Frequently Asked Questions
- → Can I use different nuts if I don’t have Brazil nuts?
Yes, you can substitute Brazil nuts with pecans, walnuts, or almonds for a similar texture and flavor.
- → Should I chill the dough before baking?
Chilling the dough helps prevent spreading and gives the cookies a thicker shape. It is recommended, especially before baking.
- → How long can I store these cookies?
Store them in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months.
- → Can I use different dried fruits?
Yes, feel free to swap out the cherries or pineapple with dried apricots or cranberries for variety.
- → What is the best way to achieve chewy texture?
Do not overbake. Remove cookies once edges are lightly golden and centers are just set.