Best Ever Fruitcake Cookies (Print Version)
# Ingredients:
→ Fruit and Nuts
01 -
240 g raisins
02 -
160 g candied cherries, coarsely chopped
03 -
160 g candied pineapple, coarsely chopped
04 -
150 g Brazil nuts, coarsely chopped
→ Wet Ingredients
05 -
115 g golden vegetable shortening
06 -
150 g white sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon almond extract
→ Dry Ingredients
10 -
155 g all-purpose flour
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon salt
# Instructions:
01 -
In a large bowl, combine raisins, candied cherries, candied pineapple, Brazil nuts, and half of the flour. Toss together until the fruit and nuts are evenly coated.
02 -
In a separate bowl, cream together the shortening and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, then beat on medium speed until thoroughly blended.
03 -
Incorporate the fruit and nut mixture into the creamed wet ingredients. Add the remaining flour, baking soda, and salt. Stir until the dough is uniformly combined.
04 -
Drop tablespoons of dough onto a parchment-lined or lightly greased baking sheet, using a 2.5 cm scoop for uniform size.
05 -
Bake in a preheated oven at 175°C for 10 to 12 minutes, or until edges are lightly golden. Transfer to cooling racks to cool completely.
# Notes:
01 -
For a neater appearance and minimal spreading, chill the dough or shaped cookies before baking.
02 -
These cookies maintain quality when frozen in an airtight container for up to 3 months.