Description
These Fruitcake Cookies are buttery shortbread cookies loaded with festive candied fruit and nuts, flavored with dry sherry and lemon for a holiday-inspired treat. Perfect for gifting and holiday parties, they combine the classic flavors of fruitcake in a delightful cookie form.
Ingredients
Scale
Fruit and Nuts
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
Flavorings
- 1 tablespoon dry sherry
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
Dry Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¼ teaspoon mixed spice
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (4 oz/115 g) butter, at room temperature
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- 1 large egg yolk, at room temperature
Instructions
- Prepare Fruit and Nuts: In a small bowl, combine the finely diced candied fruit and chopped almonds. Pour in the dry sherry, freshly squeezed lemon juice, lemon zest, and ⅛ teaspoon salt. Stir well and set aside to allow the flavors to meld.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, mixed spice, and ¼ teaspoon salt. This will be your dry ingredient base.
- Cream Butter and Sugars: Using a mixer or by hand, cream the room temperature butter with the granulated sugar and dark brown sugar until light and fluffy, about 3 to 5 minutes.
- Add Egg Yolk: Mix in the large egg yolk thoroughly into the creamed butter and sugar mixture until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Fruit and Nut Mixture: Gently fold the soaked candied fruit and almonds into the dough until evenly distributed.
- Shape the Dough: On a lightly floured surface, roll the dough into a log shape about 2 inches in diameter. Wrap it tightly in plastic wrap.
- Chill Dough: Refrigerate the wrapped dough for at least 1 hour to firm up before baking. This chilling step also helps develop the flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Slice and Bake: Remove the chilled dough from the refrigerator and slice into ¼ to ½-inch thick cookies. Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake Cookies: Bake in the preheated oven for 20 minutes or until the edges are light golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled or store in an airtight container.
Notes
- Use room temperature butter and egg yolk for better dough consistency and easier mixing.
- Chilling the dough is important for easier slicing and better cookie shape.
- You can substitute the almonds with other nuts like pecans or walnuts if desired.
- Dry sherry can be replaced with brandy or rum for a different flavor profile.
- Store the cookies in an airtight container for up to 2 weeks or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
