Name: Fruitcake Christmas Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 cup butter, softened -; 3/4 cup packed brown sugar -; 1 large egg, room temperature -; 1/2 teaspoon vanilla extract -; 1-2/3 cups all-purpose flour -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1-1/2 cups dates, finely chopped -; 4 ounces red candied cherries, halved -; 4 ounces candied pineapple, diced -; 1/2 cup whole hazelnuts, toasted -; 1/2 cup coarsely chopped pecans -; 1/2 cup coarsely chopped walnuts -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Fruitcake Christmas Cookies

1. 1 cup butter, softened -

2. 3/4 cup packed brown sugar -

3. 1 large egg, room temperature -

4. 1/2 teaspoon vanilla extract -

5. 1-2/3 cups all-purpose flour -

6. 1/2 teaspoon baking soda -

7. 1/4 teaspoon salt -

8. 1-1/2 cups dates, finely chopped -

9. 4 ounces red candied cherries, halved -

10. 4 ounces candied pineapple, diced -

11. 1/2 cup whole hazelnuts, toasted -

12. 1/2 cup coarsely chopped pecans -

13. 1/2 cup coarsely chopped walnuts -

How to cook deliciously - Fruitcake Christmas Cookies

1. Stage

Preheat your oven to 325°F. Lightly coat two baking sheets with non-stick spray or line them with parchment paper or a silicone baking mat to prevent the cookies from sticking.

2. Stage

In a large bowl, cream the butter and brown sugar until light and fluffy. Don't rush this step; it incorporates air into the dough, ensuring a light and tender cookie. Beat in the egg and vanilla extract until the mixture is combined.

3. Stage

In a separate medium bowl, whisk together the all-purpose flour, baking soda and salt and gradually beat it into the creamed mixture. Stir in the remaining dry ingredients, then drop tablespoonfuls of dough onto greased baking sheets, spacing them about 2 inches apart. Bake until the cookies are golden brown, about 15 minutes. Once done, remove the cookies from the oven, cool and store the cooled cookies in an airtight container. Editor's Tip: Be careful to avoid over-mixing so your cookies don't get tough.