Christmas Fruit Cake Cookies


2 oz. candied cherries
1/2 lb. dried figs
2 oz. apricots chopped coarsely
1/4 lb. raisins
1 tablespoon honey
1/4 cup brandy
1-1/2 teaspoons fresh squeezed lemon juice
6 oz. chopped pecans
1 teaspoon salt
2 sticks butter
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup extra fine sugar
1/3 cup light brown sugar, packed
1 extra large egg
2-2/3 cups all-purpose flour

Cut off the stems of the figs with a small sharp knife and chop figs into coarse pieces. Now, mix the figs with the rest of the chopped fruit, honey, brandy, lemon juice, and nuts. Cover this mixture with a moist kitchen towel or plastic wrap. Set aside and allow to rest at room temperature.

Now, in the bowl of your mixer,use the paddle attachment to cream the room temperature butter, spices and sugars on medium speed until smooth. Add egg and mix well on low. With the mixer still on low, add the flour and salt just until combined, making sure you do not over mix.

Now add the fruit and nut mixture and any remaining liquid left in the bowl, and mix just until all ingredients are combined.

Now divide the dough into half. Set each half of dough on two separate sheets of wax paper and form into two even logs using the long edge of the paper to help you form your log about 1-1/2 inches wide. Keep logs in paper and refrigerate for 2 to 3 hours before baking.

Preheat oven to 350′

Using a small sharp knife, cut chilled logs (uncovered) into coin like slices about 1/2 inch wide. Place cookies on ungreased baking sheets about 1/2 inch apart. Bake for 15 to 20 minutes or until golden brown. Bottoms may cook faster than the tops so watch for burning.

Remove from baking sheets a few minutes after taking out of oven using a spatula as to not break the cookies. Let cool, serve.

When you bake these cookies, expect your family and friends to ask for MORE! Enjoy!

Thank You,
Laura Beebe #Foodpusher

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