Fruitcake Cookies
User Reviews
5
Fruitcake Cookies
Description
This recipe combines chopped dried figs, walnuts, raisins, and candied cherries with brandy, honey, and lemon juice to soften and flavor the fruit overnight. The next day, a butter-based dough is creamed with superfine and brown sugars and gently spiced with ground cloves. Eggs and flour are blended in just until combined before folding in the soaked fruits and nuts including any soaking liquid, resulting in a rich, thick dough.
The dough is divided and rolled into logs, refrigerated to firm up, then sliced and baked until golden. The resulting cookies maintain a moist, chewy interior with bursts of sweet, spiced fruit and crunchy nuts. Their dense, tender crumb and fruit-forward flavor make them a festive treat reminiscent of classic fruitcakes but in cookie form, suitable for gifting or holiday snacking.
These cookies store well at room temperature in an airtight container for several days and can also be frozen either as dough logs or baked slices for convenience. Alternative dried fruits, nuts, and spirits can be used for variation. The recipe yields about 40 cookies, making a substantial batch perfect for sharing.
Ingredients
- 8 ounces figs stem trimmed and coarsely chopped (see note 1, dried
- 6 ounces walnuts chopped (about 1 1/2 cups, see note 3)
- 4 ounces raisins
- 4 ounces candied cherries chopped (or dried cherries)
- 2 tablespoons brandy (see note 2)
- 1 tablespoon honey
- 1 tablespoon lemon juice freshly squeezed
- salt
- 1 pound butter at room temperature
- 1/2 cup superfine sugar (see note 4)
- 1/3 cup light brown sugar packed
- 1/2 teaspoon cloves ground
- 1 large egg
- 2 2/3 cups all-purpose flour
Instructions
- In a medium bowl, mix together the figs, walnuts, raisins, cherries, brandy, honey, lemon juice, and a pinch of salt. Cover with plastic wrap and allow to sit overnight (at least 8 hours) at room temperature to soften.
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream the butter, superfine sugar, brown sugar, and ground cloves together on medium speed until smooth, about 3 minutes.
- With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt until just combined. Do not over mix! Add the fruits and nuts, including any liquid in the bowl. Stir to combine.
- Divide the dough in half and place each half on the long edge of a 12" by 18" piece of parchment or waxed paper. Roll each half into a log, 1 1/2" to 1 3/4" thick, making an 18" long roll. Refrigerate the dough for several hours, or until firm.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper. With a small, sharp knife, cut the logs into 1/2" thick slices. Place the slices 1/2" apart on prepared ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden. Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to completely cool.
Notes
- Dried fruit can be varied; try dates, candied orange peel, dried pineapple, ginger, or cranberries chopped small.
- Brandy may be substituted with sherry, rum, bourbon, or for non-alcoholic versions, orange juice or apple cider.
- Walnuts can be swapped for pecans; to enhance flavor, consider toasting nuts before use.
- Superfine sugar may be made by pulsing granulated sugar in a food processor until finely textured.
- Store baked cookies in airtight containers at room temperature for up to 4 days; freeze baked cookies wrapped with wax paper for up to 3 months.
- Dough logs freeze well for up to 2 months; thaw partially before slicing to bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 193kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 77mg | 3% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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