I love fruitcake, and I can’t wait to share my recipe with you, but for today, we have the next best thing, fruitcake cookies. Now, I know there are diehard fruitcake haters out there, but these are adorable, sweet little cookies, and they are delicious. Remember the selective eater than I’m married to? Well, guess what, he just 3 of these, three, people, three!!! So, there you go. These are good cookies. The recipe comes from Ina Garten’s Barefood Contessa at Home cookbook. I made these last year, but found them a little too boozy, so I’ve added a few extra flavors; for Ina’s actual recipe, click here.
Fruitcake Cookies Printable recipe
1/2 lb candied fruit (I used King Arthur’s European Mixed Peel)
1/4 lb Craisins
1/4 lb glace cherries
2 tablespoons honey
2 tablespoons dry sherry
2 tablespoons orange marmalade
1 tablespoon pineapple preserves
1 tablespoon orange juice
1 1/4 cup walnuts, chopped
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 sticks unsalted butter, softened
1/2 cup sugar
1/3 cup light brown sugar, packed
1 jumbo egg
2 2/3 cups flour
1/4 teaspoon salt
Mix the honey, sherry, marmalade, preserves, and orange juice together in a large bowl.
Add the candied fruit, Craisins, and cherries. Stir to coat, cover and allow to sit overnight, at room temperature.
When ready to mix the dough (next day), combine butter, cinnamon, cloves, and both sugars in a large bowl. Beat together for 3 minutes.
Add egg and mix until incorporated.
Slowly add flour and salt, mix until just combined.
Add fruit mixture, including any liquid that’s collected in the bottom of the bowl, and the walnuts; mix until incorporated.
Divide dough in half, place each half on a piece of wax paper or parchment.
Form each into a log and refrigerate until firm, at least 3 hours.
When ready to bake, preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Slice logs into 1/2″ slices and place on parchment paper.
Bake at 350 degrees for 15-20 minutes – I baked my cookies for 16 minutes.