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Every bite of these fruitcake cookies comes loaded with buttery, nutty crunch and chewy pops of fruity goodness. I started baking these to trade at cookie swaps, and now my husband—who never touched fruitcake—starts bugging me for ’em once December rolls in.
I can still see that first batch coming out—all golden, with those sweet little red and green bits peeking through. Now they’re a December must in my house, and friends keep asking me how to make them.
Irresistible Ingredients
- Salt: levels out the sweetness—pick a fine sea salt for best mix
- Baking soda: makes cookies puff up nice and brown evenly—swap yours if it’s old
- All-purpose flour: holds everything together—unbleached flour has even more flavor
- Almond extract: gives that little nutty scent—use sparingly, it’s strong
- Vanilla extract: adds sweet warmth—try to use the pure kind
- Egg: pulls it all together and keeps cookies soft—one big, fresh egg works best
- White sugar: gets everything sweet and helps brown the edges—fine sugar mixes in easy
- Golden Crisco shortening: makes the cookies stay tender and fluffy—fresh is best
- Brazil nuts: for a rich, creamy crunch—rough chop for hearty bites
- Candied pineapple: adds zippy tropical flavor—look for chewy, not dry bits
- Candied cherries: brighten things up with a pop of color—skip anything with fake flavors
- Raisins: keep things chewy and just sweet enough—go for plump, seedless ones
Easy Step Guide
- Bake ’Em Up:
- Pop the trays into a hot oven, 350°F, and bake for ten to twelve minutes. You’re done when the tops set and edges turn golden—cool them on wire racks so they don’t go soggy.
- Shape the Dough:
- Scoop heaping teaspoons or use a one-inch scoop onto greased or parchment baking sheets. They do spread out a little, so space 'em out a bit.
- Mix It All Together:
- Tip in the coated fruit and nuts to your fluffy wet mix, then add the last of your flour, baking soda, and salt. Stir just until it all comes together—stop as soon as you can so it doesn’t get tough.
- Whip the Wet Mix:
- Grab another bowl and beat your shortening with the sugar till it looks creamy—use medium speed and scrape down sides. Crack in the egg, add both extracts, and keep whipping until it lightens up.
- Dust Fruits and Nuts:
- Throw all your raisins, cherries, pineapple, and Brazil nuts in a big bowl with half the flour. Toss until they’re coated—keeps everything from sinking or sticking together.
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Things to Remember
The almond extract always takes me back because it makes the dough smell just like my grandma’s place. I made a double batch for the neighbors and the tray was empty in an hour.
Storing Made Simple
Pop cookies in a tin with a tight lid and keep on the counter up to five days. The taste gets even better after a couple of days and the texture hangs in there. Want to stash them longer? Stick ’em in airtight containers or zip bags—layer with parchment to stop sticking—and freeze. Thaw right on your counter, then dig in.
Swaps and Switch Ups
No Brazil nuts? Pecans or walnuts totally work, or try hazelnuts for sweet crunch. Need a raisin swap? Use dried cranberries or currants for a touch more tang. For a rich flavor, trade half the shortening for butter. You’ll love the result.
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Serving Ideas
Put these out with sugar cookies, gingerbread, and all your other holiday treats—makes a great dessert spread. They taste amazing with cocoa, spiced tea, or any hot coffee. For a gift, just bag ’em up with some ribbon and you’re set.
Holiday Roots
Think of these as all the best bits of old-school fruitcake, but bite-sized and easier to nibble. They’re way lighter than the classic cake, but still cozy, cheery, and full of tradition. In my family, the cookies have pretty much replaced the fruitcake for the holidays.
Frequently Asked Questions
- → Can I use different nuts if I don’t have Brazil nuts?
Absolutely—try swapping Brazil nuts for walnuts, almonds, or pecans. You’ll still get a nice crunch plus the same tasty vibe.
- → Should I chill the dough before baking?
Yep, chilling keeps the dough firm and stops cookies from getting too flat. Your cookies will hold shape better and bake up thicker.
- → How long can I store these cookies?
Pop them in a sealed container and they’re good for about a week at room temp. Stash in the freezer and they’ll keep for three months.
- → Can I use different dried fruits?
Go for it! Switch out cherries or pineapple for dried cranberries or apricots if you want to mix things up.
- → What is the best way to achieve chewy texture?
Don’t leave them in the oven too long. Once the edges just start to brown and middles look set, take them out for the best chewiness.