Fruitcake Cookies
Description
These Fruitcake Cookies offer a concentrated burst of traditional holiday flavor in a portable, bite-sized treat. Loaded with golden raisins, chopped candied pineapple, green and red cherries, and toasted pecans, each cookie is dense, chewy, and deeply spiced with cinnamon and nutmeg. The addition of brandy provides a warm, adult undertone that complements the sweetness of the candied fruits beautifully. With a tender crumb derived from beaten egg whites and creamed butter, these cookies are less cake-like and more substantial than your average sugar cookie. They are an excellent choice for holiday gift baskets, cookie exchanges, or as a rich accompaniment to coffee and tea. Because they contain brandy and dried fruits, they keep well for weeks, making them a make-ahead favorite for busy bakers.Ingredients
Directions
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Preheat oven to 325°F (165°C). Line large baking sheets with parchment paper or grease lightly with butter.
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In a large bowl, combine the candied pineapple, red cherries, green candied cherries, golden raisins, and chopped pecans. Sprinkle with 1 cup of the all-purpose flour and toss gently until the fruit and nuts are evenly coated. Set aside.
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In a medium bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg yolks one at a time until well combined.
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In a small bowl, dissolve the baking soda in the milk. Add this mixture to the butter mixture along with the brandy, cinnamon, and nutmeg. Mix well.
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Gradually add the remaining 2 1/2 cups of flour to the wet ingredients, mixing until just combined. Do not overmix.
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In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
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Fold the flour-coated fruit and nut mixture into the batter until evenly distributed.
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Drop dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 12 to 15 minutes, or until the cookies are set and lightly golden at the edges.
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Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 34kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.2g1%
- Sodium 34mg2%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.3g2%
- Sugars 3.0g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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