Best Ever Fruitcake Cookies (Print Version)
# Ingredients:
→ Fruit and Nuts
01 -
150 g Brazil nuts, chopped roughly
02 -
160 g candied pineapple, cut up chunky
03 -
160 g candied cherries, chopped up coarse
04 -
240 g raisins
→ Wet Ingredients
05 -
1/2 teaspoon almond extract
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
150 g plain white sugar
09 -
115 g golden vegetable shortening
→ Dry Ingredients
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon baking soda
12 -
155 g regular flour
# Instructions:
01 -
Pop your sheet in an oven set to 175°C and bake for about 10 to 12 minutes until you see golden edges. Let them cool completely on some racks after baking.
02 -
Scoop out dough in tablespoon-sized blobs (about a 2.5 cm scoop works great) and drop them on a sheet prepped with parchment or rubbed with a bit of oil.
03 -
Mix that fruit-nut mix right into your wet stuff. Dump in the rest of the flour plus the baking soda and salt, then stir until the dough looks all the same.
04 -
Beat shortening with sugar in another bowl till it's light and fluffy. Crack in the egg, pour in both extracts, then blend it all on medium so it comes together.
05 -
Toss your raisins, cherries, pineapple, and Brazil nuts with half the flour in a big bowl so everything gets a good coat.
# Notes:
01 -
To keep them from spreading too much, chill the dough or shaped cookies before you stick them in the oven.
02 -
They’ll taste fresh for 3 months if you freeze them in a sealed container.