- Raisins 1 cup
- Candied cherries 1 cup, chopped
- candied pineapple 1 cup, chopped
- Brazil nuts 1 cup, chopped
- Granulated white sugar ¾ cup
- Egg 1 • 130 kcal
- Vanilla Extract 1 tsp
- Almond extract 1/2 tsp
- Flour 1¼ cups
- Baking soda 1/2 tsp
- Salt 1/2 tsp • 1 kcal
Christmas in a small bite comes by way of these classic, sweet and chewy fruitcake cookies. A common fruitcake is made with nuts, cherrys, dates, and other chewy fundamentals. These Christmas cookies also have such staples like candied cherries and pineapple and Brazil nuts. They’re nicely chewy while also fluffy inside and crispy on the edges. A traditional foundation makes these Christmas cookies good for everyone in the family during the whole season.
While most old school fruitcakes contain rum or bourbon, these fruitcake cookies omit the alcohol. When adding ingredients similar to a fruitcake to soft, buttery cookies made with a base of sugar, egg, and vanilla and almond flavorings, the cookies get a modern touch while still utilizing those Christmas flavors.
How to make best ever fruitcake cookies
To make the best fruitcake cookies, combine those same traditional ingredients in a candied fruit and nut combination for different tastes and textures that bring back that same Christmas nostalgia from fruitcake. The easy steps start by combining the fruits and nuts together plus a little bit of flour. Then, cream the shortening and sugar before adding an egg and the extracts.
Add the dry ingredients to the wet mixture and combine well.
It’s simple to drop this batter by the spoonful onto a greased baking sheet or parchment paper. Watch while they bake for a dozen minutes until golden brown.
How to store fruitcake cookies
If they last long enough to be stored, a tight, closed container at room temperature is fine for a couple days. But for long-term storage, put the container in the refrigerator to keep them fresh and lasting long for up to two weeks.
Can you freeze fruitcake cookies?
You can always make these fruitcake cookies ahead of time and freeze them for later. Once baked, allowed to cool completely before popping these cookies in a freezer-safe bag or container. After thawing in the fridge and at room temperature, they’ll be as good as before and ready to enjoy at any time. Freeze them for up to three months.
- Preheat the oven to 350 degrees F.In a small bowl, combine candied cherries, pineapple, Brazil nuts, and ¾ cup flour.
- In another medium bowl, cream together the shortening and white sugar. Add egg and extracts and beat well on medium speed until creamy and light.
- Fold in fruit mixture, baking soda, salt, and remaining ¾ cup flour.
- Drop spoonfuls of cookie batter two inches apart on a parchment lined or greased baking sheet.
- Bake in the preheated oven for 9-11 minutes or until golden on the edges. Let cool on cooling racks before serving.
Use any nut or candied fruit that sounds good to you. Just be sure not to overload the nut among the rest of the ingredients
These fruitcake cookies don’t contain alcohol like so many fruitcakes do. This way, everyone can enjoy without the addition of rum or bourbon