Festive Fruitcake Cookies: A Seasonal Delight
Embrace the warmth of the holiday season with these scrumptious Festive Fruitcake Cookies, a delightful twist on a holiday classic. They’re perfect for sharing or gifting, and you’ll love how they brighten up any gathering!
Introduction
Welcome to a world where the tradition of fruitcake meets the convenience of cookies! These Festive Fruitcake Cookies are bursting with holiday cheer and rich flavors. Don’t miss out on the chance to treat your senses—subscribe to receive this delightful recipe by email!
Why You’ll Love This Recipe
These cookies bring the essence of a traditional fruitcake into a bite-sized treat without the fuss of baking a whole cake. They’re easy to prepare, loaded with festive flavors, and family-friendly. The blend of spices, sweet fruits, and nuts creates a medley of textures and tastes, making each bite a holiday celebration.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1/4 cup granulated sugar
– 2 large eggs
– 2 tablespoons dark rum or orange juice
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup chopped nuts (such as walnuts or pecans)
– 1/2 cup dried cherries
– 1/2 cup dried cranberries
– 1/2 cup candied orange peel
– 1/2 cup raisins
– 1/2 cup chopped dried apricots
Necessary Tools
– Large mixing bowl
– Electric mixer
– Whisk
– Measuring cups and spoons
– Baking sheets
– Parchment paper
– Wire cooling rack
Ingredient Swaps and Additions
Feel free to swap or add ingredients to suit your taste! Substitute rum with almond extract or apple juice for different flavor notes. Incorporate shredded coconut for a tropical twist, or add chocolate chips for a bit of indulgence.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
3. Beat the eggs in one at a time, then mix in the rum or orange juice and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually incorporate the dry mixture into the wet ingredients.
6. Fold in the nuts, dried fruits, and candied peel evenly.
7. Drop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies are golden around the edges.
9. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Serving Suggestions
Enjoy these cookies with a warm cup of tea, coffee, or mulled wine. They also pair beautifully with vanilla ice cream or gingerbread lattes.
Pro Tips for Success
Ensure your butter is softened to achieve the perfect creamy base. Don’t over-bake the cookies to preserve their chewy texture. For even flavor distribution, chop dried fruits and nuts into similar-sized pieces.
Storing and Reheating
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them and thaw at room temperature before serving.
FAQ Section
Can I make these cookies without nuts?
Absolutely! Simply omit the nuts or replace them with additional dried fruits.
What is a substitute for candied orange peel?
Try using chopped dried pineapple or mango for a sweet, fruity alternative.
Conclusion
These Festive Fruitcake Cookies are a delightful way to enjoy the holidays. Easy to make and bursting with inviting flavors, they’re sure to become a new favorite. Share your creations by tagging them on social media!
Nutritional Information
Approximate values per cookie: 120 calories, 6g fat, 15g carbohydrates, 1g protein
Festive Fruitcake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat the eggs in one at a time, then mix in the rum or orange juice and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually incorporate the dry mixture into the wet ingredients.
- Fold in the nuts, dried fruits, and candied peel evenly.
- Drop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden around the edges.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
