Christmas Fruitcake Cookies (Print Version)
Chewy, buttery cookies packed with candied fruit and pecans. A festive treat for holiday celebrations.
# Ingredients:
→ Candied Fruits
01 -
1 cup chopped candied red cherries
02 -
1 cup chopped candied green cherries
03 -
1 cup chopped candied pineapple
→ Nuts
04 -
1 cup chopped pecans
→ Wet Ingredients
05 -
1/2 cup unsalted butter
06 -
3/4 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon almond extract
10 -
1/4 teaspoon lemon extract
→ Dry Ingredients
11 -
1 1/2 cups all-purpose flour
12 -
1/2 teaspoon baking soda
13 -
1/2 teaspoon salt
# Steps:
01 -
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat, then set aside.
02 -
In a mixing bowl, beat unsalted butter with granulated sugar until the mixture is light and fluffy. Add the egg, vanilla extract, almond extract, and lemon extract, then mix until well combined.
03 -
In a separate medium bowl, whisk together all-purpose flour, salt, and baking soda.
04 -
Gradually add the dry ingredients to the creamed butter mixture. Stir until just incorporated to form a uniform dough.
05 -
Gently fold chopped candied cherries, pineapple, and pecans into the dough, ensuring an even distribution.
06 -
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them 3 to 4 inches apart. Bake in the preheated oven for 20 to 25 minutes, until edges are golden.
07 -
Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature or refrigerate for extended freshness. For long-term storage, freeze wrapped tightly.
# Notes:
01 -
For neater cookies, dampen your hands lightly before shaping the dough, as the mixture can be sticky.