How to Bake Christmas Fruitcake Cookies

by Huang Kitchen

Looking to bake something pretty for this coming Christmas? These Christmas Fruitcake Cookies may just be it. These fruitcake style cookies are filled with all the fruit & nuts found in a fruitcake.

Supplies

  • 1 Cup butter, softened to room temperature
  • 1 Cup icing sugar
  • 1 egg, room temperature
  • 1 Teaspoon vanilla extract
  • ½ Cups walnuts, toasted and coarsely chopped
  • 1 ½ Cups fruitcake mix
  • 1 Cup flaked coconut
  • 16 red maraschino cherries, halves, for garnish
  • Instructions

    Step 1

    Have ready all ingredients needed to make these cookies.

    Step 2

    First, coarsely chopped the candied fruitcake mix. Then set aside.

    Step 3

    Then chopped some toasted walnuts and set aside for later use.

    Step 4

    Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.

    Step 5

    Combine the coarsely chopped candied fruitcake mix and walnuts in a large bowl. Stir in 1/4 cup of the flour.

    Step 6

    Whisk till flour covers all the fruitcake mix and nuts mixture. This is to ensure the candied fruits do not stick together. Then set aside while we make the cookie dough.

    Step 7

    In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.

    Step 8

    Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.

    Step 9

    With the mixer on low speed, add in the egg and mix until incorporated.

    Step 10

    Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.

    Step 11

    With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture and beat just until combined. Do not over mix.

    Step 12

    Remove bowl from the electric mixer.

    Step 13

    Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until you get a well combined dough.

    Step 14

    Remove dough from mixing bowl onto a pastry mat and divide the dough in half.

    Step 15

    Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.

    Step 16

    Spread flaked coconut evenly on a sheet of waxed paper.

    Step 17

    Roll each log in coconut, coating it evenly.

    Step 18

    Wrap the coated log in plastic wrap and refrigerate for 2 to 3 hours or overnight, until firm.

    Step 19

    When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.

    Step 20

    With a sharp knife, cut the chilled log into 1/4 inch thick slices.

    Step 21

    Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.

    Step 22

    Then bake in the preheated oven.

    Step 23

    Bake 13 to 15 minutes, until the cookies are set and the edges and bottom of cookie slices are lightly golden brown.

    Step 24

    When done, remove cookie sheets to cool on wire rack for about 2 minutes.

    Step 25

    Then transfer the baked fruitcake slices to a wire rack to cool completely.

    Step 26

    Decorate with cherry halves when baked. Best to make these cookies ahead of Christmas & store in airtight containers as these cookies just get better the longer you keep them.

    Step 27

    These rich fruit & nut filled cookies are superb for Christmas entertaining & they are great for Christmas gift giving too. For more updates, like us on Facebook at www.Facebook.com/huangskitchen