Fruitcake Cookies
Chewy fruitcake cookies packed with candied fruits and nuts, perfect for Christmas celebrations and holiday cookie exchanges.
Ingredients
- 1/2 cup Unsalted butter, softened
- 1/2 cup Brown sugar, packed
- 1/4 cup Granulated sugar
- 1 Large egg
- 1 tbsp Vanilla extract
- 1 cup All-purpose flour
- 1/2 tbsp Baking soda
- 1/4 tbsp Salt
- 1/2 tbsp Ground cinnamon
- 1 cup Mixed candied fruits (Pineapple - Red cherries - Green cherries)
- 1/2 cup Chopped pecans or walnuts
Instructions
- Preheat the oven to 300 degrees Fahrenheit and prepare a baking sheet with a silicone mat or parchment. Set aside.
- Use a mixer to combine the butter and sugar until frothy. Combine the egg, vanilla extract, almond extract, and lemon essence and stir thoroughly.
- In another basin, combine the flour, salt, and baking soda. Add the flour mixture to the butter mixture gradually and stir thoroughly. Fold in the candied fruits and pecans.
- Drop heaping spoonful of dough onto the prepared cookie sheet, spacing them approximately 3 to 4 inches apart. Bake for 20-25 minutes, until the edges are a light golden brown. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. For a few days, store in an airtight container; for longer periods, refrigerate. Cookies may be carefully wrapped and frozen for months.