Ah, the joy of holiday baking! There’s nothing quite like the aroma of freshly baked cookies filling the home, especially when it’s my cherished Fruitcake Cookies. These delightful treats are a twist on the classic Christmas fruitcake, transforming it into bite-sized wonders. Perfect for sharing with loved ones, these cookies are sure to become a treasured tradition in your home, just as they have in mine. Let’s embark on this sweet journey together, shall we?
Ingredients:
- All-purpose flour – 2 1/2 cups
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter, softened – 1 cup (2 sticks)
- Brown sugar – 1 cup, packed
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Rum or brandy – 2 tablespoons (my secret touch!)
- Chopped mixed candied fruit – 1 cup
- Chopped nuts (walnuts or pecans) – 1 cup
- Raisins or dried cranberries – 1/2 cup
- Zest of one orange
- Ground cinnamon – 1/2 teaspoon
- Ground nutmeg – 1/4 teaspoon
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Creaming Butter and Sugar: In a large bowl, cream the softened butter and brown sugar until light and fluffy. This is where the magic begins!
- Adding Eggs and Flavors: Beat in the eggs, one at a time, then stir in the vanilla extract and rum or brandy. The aroma here is simply divine!
- Combining the Mixtures: Gradually blend in the dry ingredients until just combined. Don’t overmix – we want tender cookies.
- Fruit and Nut Medley: Fold in the candied fruit, nuts, raisins or cranberries, orange zest, cinnamon, and nutmeg. The mixture will be thick and vibrant with colors and textures.
- Shaping the Cookies: Drop by rounded spoonfuls onto the prepared baking sheets. I like to use a small ice cream scoop for uniform size.
- Baking: Bake for 12-15 minutes or until the edges are lightly golden. The cookies should be soft in the center with a slight crispness on the edges.
- Cooling: Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serving and Storing: Serve these beauties with a warm cup of tea or a glass of milk. They can be stored in an airtight container for up to a week, but I doubt they’ll last that long!
This recipe makes about 36 cookies, perfect for sharing or gifting.
Secret Tips:
- Soak the candied fruit in rum or brandy overnight for an extra burst of flavor.
- Feel free to customize the fruits and nuts to your liking.
- A light dusting of powdered sugar before serving adds a festive touch.
As you bite into these Fruitcake Cookies, you’ll experience a symphony of flavors – the richness of butter, the warmth of spices, and the delightful chewiness of fruits and nuts. Each cookie is a little parcel of joy, embodying the spirit of the holidays.
Baking these cookies is more than just a culinary endeavor; it’s a way to weave warmth and love into your holiday celebrations. Imagine the smiles, the laughter, and the memories created as these cookies become a part of your family’s holiday traditions. Happy baking, and may your holidays be as sweet and joyful as these Fruitcake Cookies! 🎄🍪✨