Description
Delight in these buttery, festive Fruitcake Cookies featuring candied fruit, chopped almonds, and warm spices. Perfect for holiday gatherings, these shortbread-style cookies are easy to make ahead and gift.
Ingredients
Scale
Fruit and Nuts
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
- 1 tablespoon dry sherry
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
Dry Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¼ teaspoon mixed spice
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (4 oz/115 g) butter, at room temperature
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- 1 large egg yolk, at room temperature
Instructions
- Prepare Fruit Mixture: In a bowl, combine the finely diced candied fruit, chopped almonds, dry sherry, lemon juice, lemon zest, and ⅛ teaspoon salt. Mix well and set aside to allow flavors to meld.
- Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, mixed spice, and ¼ teaspoon salt to evenly distribute the spices and salt throughout the flour.
- Cream Butter and Sugars: Using a hand or stand mixer, beat the room temperature butter with granulated sugar and dark brown sugar until the mixture is pale, light, and fluffy, which will incorporate air for a tender cookie.
- Add Egg Yolk: Beat in the egg yolk into the creamed butter and sugars, ensuring it is thoroughly combined to help bind the dough.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined to form the cookie dough.
- Incorporate Fruit Mixture: Fold in the prepared candied fruit and almond mixture evenly throughout the dough, distributing the festive pieces for consistent flavor.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for 1 hour to firm it up, making it easier to shape and to develop the flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop small portions of dough and form into small balls or desired shapes, spacing them evenly on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 20 minutes or until the edges are lightly golden and the cookies are cooked through.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, allow the cookies to rest for a day after baking to enhance flavor development.
- Substitute dry sherry with apple juice or orange juice if alcohol-free version is desired.
- Ensure butter is softened but not melted for optimal creaming results.
- Store cookies in an airtight container to maintain freshness for up to 2 weeks.
- Feel free to substitute almonds with pecans or walnuts for a different nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
