Description
Delicious buttery shortbread cookies packed with festive candied fruit and chopped almonds, flavored with dry sherry, lemon juice, and warm spices. These Fruitcake Cookies are perfect for holiday celebrations and gift-giving, offering a flavorful twist on traditional fruitcake in a convenient cookie form.
Ingredients
Scale
Fruit Mixture
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
- 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 Mixture: In a medium bowl, combine the finely diced candied fruit, chopped almonds, dry sherry, freshly squeezed lemon juice, lemon zest, and ⅛ teaspoon salt. Mix well and set aside to let the flavors meld.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, mixed spice, and ¼ teaspoon salt until evenly combined.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the room temperature butter with the granulated sugar and dark brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg Yolk: Beat in the large egg yolk to the creamed butter and sugar mixture until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form a soft dough.
- Fold in Fruit Mixture: Gently fold the prepared fruit and nut mixture into the dough until evenly distributed.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up, which will make it easier to handle and help develop flavors.
- Preheat Oven and Prepare Baking Sheets: When ready, preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Using a teaspoon or small cookie scoop, portion out the dough and shape into small balls or rounds. Place them about 2 inches apart on prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 20 minutes until the cookies are lightly golden around the edges but still soft in the center.
- Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is at room temperature to achieve the best creaming with the sugars for a tender cookie texture.
- Chilling the dough for an hour is crucial to prevent the cookies from spreading too much while baking.
- You can substitute dry sherry with brandy or orange juice for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to one week. They also freeze well for longer storage.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Adjust the amount of candied fruit and nuts based on your preference for sweetness and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
