Nothing says Christmas like fruitcake, which is often approached one of two ways: either as the treat that no one really likes or as one soaked in as much alcohol as possible.
I’ve avoided fruitcake so far in this series, but for the past year I’ve been wondering if there was such thing as fruitcake cookies. I actually found quite a few varieties on Pinterest, but most of them were more like “shortbread cookie + dried fruit on top,” which wasn’t exactly what I was looking for.
If you love fruitcake or know someone who does, you have to give these a try!
- 1/2 cup butter
- 1 cup light brown sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup boiled cider
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon espresso powder
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 4-1/2 to 5 cups chopped dried fruit
Preheat oven to 325 degrees F and prepare your cookie sheets or stones.
In a large bowl, beat butter, sugar, salt and baking powder until smooth. Add the eggs and continue beating until the mixture is nice and creamy.
Add boiled cider and mix well. (It’s okay if your batter looks curdled at this point.)
Add the spices, espresso powder and flour and mix until smooth.
Finally, stir in the fruit.
Using a cookie scoop, scoop ping pong-size balls of dough onto your cookie sheet.
Bake for 20-22 minutes until the cookies are set (although they may still appear shiny) and the bottoms are light brown.
Let cool for 5 minutes before transferring to a cooling rack.
- Create your own mixture of dried fruit, including cherries, raisins, pineapple, etc. Just be sure to chop it into small pieces.
Yield: about 5 dozen cookies.
Recipes from the archives:
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