Dessertsbiggerbolderbaking4.5
Fruitcake Cookies Recipe
My Fruitcake Cookies are buttery shortbread with festive candied fruit and nuts—easy make-ahead treats perfect for gifts and holiday parties!
👥 72 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 15 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
To Prepare the Fruit (the night before)
2
In a medium bowl, combine candied fruit, almonds, sherry, lemon juice, lemon zest and salt. Cover with plastic wrap and allow to sit overnight at room temperature.
dry sherry1 tablespoon
3
To Make the Cookie Dough (the next day)
4
In a small bowl combine the flour, mixed spice and salt. Set aside.
5
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a medium bowl), cream the butter, granulated sugar and brown sugar on medium-high speed for ⏱️ 3 minutes until light and fluffy.
6
Whisk in the egg yolk, then lower the speed and mix in the flour mixture.
large egg yolk (, at room temperature)1
7
Fold in the candied fruit mix along with any accumulated liquid.
8
Divide the dough in half and roll each portion into a 9-inch (23 cm) long roll. Cover in plastic wrap and refrigerate for at least ⏱️ 90 minutes, until fully chilled.
9
To Bake the Cookies
10
Preheat the oven to 325°F (165°C), fan assist, and line 2 baking sheets with parchment paper.
11
Cut the dough into ¼-inch (6 mm) thick slices and arrange the pieces 1-inch (3 cm) apart on the baking sheets.
12
Bake for ⏱️ 15-20 minutes, until pale golden. Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely.
13
Enjoy with a cup of tea! Store in an airtight container at room temperature for up to 5 days.
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