Festive Fruitcake Cookies: A Delicious Twist on a Holiday Classic
These Festive Fruitcake Cookies offer a delightful twist on a classic holiday treat, blending candied fruits and pecans into a buttery, sweet dough. Perfect for sharing, they bring festive cheer with every bite.
Equipment
- Oven
- Cookie sheet
- Silicone mat or parchment paper
- Mixer
- Large bowl
- Medium bowl
- whisk
- wire rack
Ingredients
Cookies
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup candied pineapple diced
- 1 cup candied red cherries diced
- 1 cup candied green cherries diced
- 1 cup pecans coarsely chopped
Instructions
Instructions
- Preheat oven to 300°F and prepare a cookie sheet with a silicone mat or parchment paper.
- Cream room temperature butter and sugar until fluffy, then mix in the egg and all three extracts.
- In a separate bowl, whisk together flour, salt, and baking soda, then gradually combine with the wet ingredients before folding in the candied fruit and pecans.
- Drop dough onto the cookie sheet, spacing 3-4 inches apart, and bake for 20-25 minutes until golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for a few days at room temperature or in the refrigerator for longer. For extended storage, cookies can be wrapped tightly and frozen for up to a few months.