Next batch 11/21/23
I decided that my curiosity of a fruit cookie that had candied fruit in it drew me to making this recipe. I thought what a nice cookie for Christmas!
Side Note: I don’t like fruitcake so my fear was I might not like this cookie…,
After trying several (2) lol they’ll be on my CHRISTMAS COOKIE List.
They are a chewier cookie (next day)and I followed the recipe although I was short on nuts so some baked flatter that I would have liked. I also used all Glacé fruit because I could find dried cherries. When I make them for Christmas I will hopefully find the dried cherries. If not I will substitute another dried fruit. Maybe raisins, cranberries or dates…
Substituting Fruit Cake Mix for the glace cherries and glace pineapple is NOT recommended. Fruit cake mix contains citron, which is a lemony and VERY STRONGLY FLAVORED candied fruit peel. Its flavor will absolutely overpower these cookies.
****Note: use enough nuts. And I only used (1) cup of glacé fruit.
The first day the cookies were slightly crispy and a bit chewy and second day they were chewier.
Yum to both ways…
- 1 cup glace cherries red or green or gold or a combination, chopped
- 1 cup glace pineapple chopped
- ¾ cup dried cherries chopped
- ½ cup pecans chopped
- ¼ cup walnuts chopped
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flourdivided
- ½ teaspoon baking soda
- ½ teaspoon salt
- In the bowl of a stand mixer (or using a handheld electric mixer with a large mixing bowl), cream the softened butter and sugar until fluffy, about 3 minutes. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and very, very creamy, about 2 minutes.
After tossing gently the fruit and nutmeats mixture with the remaining flour ,baking soda, and salt add to creamed mixture. Mix with wooden spoon until combined. - Use a 1 tablespoon measure cookie scoop to drop the dough approximately dough 21/2-inches apart onto each baking sheet.( I used a meatball scooper). Bake at 350℉ for 12-14 minutes until the edges and centers are baked and slightly golden. Do not underbake!
Cool on baking sheet for 20 minutes. After 20 minutes remove to cooling rack.
****Recommended storage. Store loosely in a cool area. I would not make these cookies too far ahead of when you are serving them.
Enjoy!
***Adapted from Not Entirely average
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