Dessertscountryliving
Fruitcake Cookies
Wrap the edges of a cardboard pie slice box (paramoreartworks.etsy.com) with decorative ribbon (thestockroom.etsy.com). Wrap cookies in parchment, then secure with ribbon and tuck inside box.
👥 5 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 25 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl.
2
Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to ⏱️ 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to ⏱️ 2 minutes. Stir in nuts (and any flour remaining in bowl), cherries, and pineapple until evenly incorporated. Scoop dough (about ½ tablespoon each), 2 inches apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown around edges, 14 to ⏱️ 16 minutes. Cool on baking sheets on wire racks for ⏱️ 10 minutes; remove to the racks to cool completely.
large egg, at room temperature1
3
Whisk together confectioners' sugar, brandy, remaining ½ teaspoon vanilla, and 1 teaspoon milk (add an additional teaspoon of milk if glaze is too thick). Drizzle over cooled cookies. Let sit, at room temperature, until glaze is set, about ⏱️ 30 minutes.
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