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These fruitcake cookies pack all the nostalgia and cheer of a holiday fruitcake into a perfectly sweet bite―and I have made them every December for over a decade. The candied cherries and pineapple bring a jewel-toned sparkle to the cookie plate, and the combination of nuts and fruit guaranteed this recipe a place at every family gathering. They are just the right blend of soft, chewy, and crunchy.
I remember the first time I shared a tin of these at work nobody believed fruitcake cookies could taste this irresistible. Now I get requests every holiday season.
Ingredients
- Raisins: provide classic sweetness and chew opt for plump unsweetened raisins for best results
- Candied cherries: bring cheerful color and a sweet burst try to find whole cherries and coarsely chop them for texture
- Candied pineapple: adds tropical flavor look for varieties with real fruit and fewer additives
- Brazil nuts: add richness and crunch choose whole nuts for better freshness and chop them yourself
- Golden Crisco shortening: gives these cookies a tender texture and subtle flavor avoid butter which can change their shape
- White sugar: sweetens and binds the dough use a fine grain for even mixing
- Egg: helps hold the dough together look for fresh eggs for lift
- Vanilla: highlights the fruit for the best flavor use pure vanilla extract
- Almond extract: gives a bakery-style aroma use sparingly for balance
- All-purpose flour: keeps the cookies soft and sturdy sift flour for accuracy
- Baking soda: provides lift check your box for freshness
- Salt: brings out all the flavors pick a fine salt to ensure it blends fully
Step-by-Step Instructions
- Prep the Fruit and Nuts:
- Chop candied cherries candied pineapple and Brazil nuts into similar-sized pieces. In a large mixing bowl toss all the chopped fruit and nuts with half the flour to keep them from sinking in the dough. This step gives you cookies where every bite has bits of everything.
- Cream the Shortening and Sugar:
- In a separate bowl beat golden Crisco shortening and white sugar together. Work at medium speed if using an electric mixer. Mix until the dough is light and looks creamy which should take about two to three minutes. This process makes the cookies fluffy and prevents graininess.
- Add the Eggs and Flavoring:
- Crack the egg right in and pour in the vanilla and almond extracts. Beat again for one or two minutes. The dough should look glossy and fully mixed. If using a hand mixer scrape down the sides so everything comes together.
- Combine with Fruit Mixture:
- Fold the floured fruit and nut mixture in by hand along with the rest of the flour baking soda and salt. Mix gently just until you no longer see streaks of flour. Overmixing can make the cookies tough so stop as soon as everything is combined.
- Scoop and Bake:
- Using a one-inch scoop or rounded tablespoon drop dough onto a parchment-lined or greased cookie sheet. Leave about two inches between scoops since the dough will spread a little. Bake at three hundred fifty degrees Fahrenheit for about ten to twelve minutes just until the edges turn golden and the centers are set.
- Cool and Enjoy:
- Let the cookies cool on racks until completely firm. The flavors deepen as they rest and the texture grows even better after a night in a tin.
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My favorite part of these cookies is the Brazil nuts they lend such a deep almost buttery richness. Once my niece declared them treasure cookies because every bite had a new surprise.
Storage Tips
Store the cookies in an airtight container at room temperature for up to five days. For longer storage freeze the cooled cookies in layers separated by parchment in a sealed container. They keep well for up to three months and taste just as good after thawing.
Ingredient Substitutions
Swap pecans or walnuts for Brazil nuts if needed. Dried cranberries or dried apricots can replace some of the raisins or pineapple for variety. If you prefer butter for flavor you can substitute it for the shortening but the texture may change a bit.
Serving Suggestions
Pile on a platter for a cookie exchange or fill holiday tins for neighbors teachers or friends. A festive touch is to tuck extra chopped cherries into the top before baking so each cookie glistens. These pair beautifully with spiced tea or strong coffee especially on frosty mornings.
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Cultural and Historical Context
Fruitcake cookies were created as a way to enjoy the festive spirit of traditional fruitcake but in smaller easier-to-eat form. Unlike traditional fruitcake these cookies require no soaking or aging and have all the same spiced cheer without the wait. Families across generations have added their own twists making each batch a little different.
Frequently Asked Questions
- → Can I use different nuts in these cookies?
Yes, you can substitute Brazil nuts with walnuts, pecans, or almonds based on your preference or availability.
- → How should I store these cookies for freshness?
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- → Is it necessary to chill the dough before baking?
Chilling the dough helps prevent spreading, resulting in a thicker, softer cookie, but it is optional if you are short on time.
- → Can the cookies be made ahead of time?
Absolutely. You can freeze the baked cookies or unbaked dough for up to three months. Thaw before enjoying or baking.
- → What is the best way to chop candied fruit for even distribution?
Use a sharp knife to coarsely chop candied fruit and nuts, aiming for similar sizes to ensure even baking and consistent texture.