If you love the flavors of traditional fruitcake but want a more convenient and bite-sized option, these Fruitcake Cookies are the perfect solution! Packed with vibrant candied fruits, crunchy Brazil nuts, and a hint of almond, these cookies are a delightful treat for the holidays or any special occasion.
Ingredients
Fruits and Nuts
- 1 cup raisins
- 1 cup candied cherries (red and green), coarsely chopped
- 1 cup candied pineapple, coarsely chopped
- 1 cup Brazil nuts, coarsely chopped
Cookie Dough
- 1/2 cup golden Crisco shortening
- 3/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare the Fruits and Nuts: In a mixing bowl, combine raisins, candied cherries, candied pineapple, and chopped Brazil nuts. Set this mixture aside.
- Cream the Wet Ingredients: In a large bowl, cream together the shortening and sugar until smooth and fluffy. Add in the egg, vanilla extract, and almond extract, mixing well until fully blended.
- Mix the Dry Ingredients: In another bowl, whisk the flour, baking soda, and salt until evenly combined.
- Combine the Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until well mixed. Gently fold in the prepared fruit and nut mixture, ensuring it is evenly distributed.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them on the prepared sheets, spacing each about 2 inches apart.
- Bake the Cookies: Bake for 12–15 minutes or until the cookies’ edges are golden brown. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store and Serve : Store the cookies in an airtight container at room temperature for up to a week. These cookies also freeze beautifully for longer storage!
Conclusion
These Best Ever Fruitcake Cookies bring a modern twist to a classic holiday treat. Loaded with colorful fruits and crunchy nuts, they’re chewy, flavorful, and festive. Whether for holiday gifting or your own enjoyment, these cookies are sure to be a hit with everyone!
Best Ever Fruitcake Cookies
Chewy and buttery cookies filled with raisins,candied fruit, and nuts, offering the festive flavor of fruitcake in a portablecookie form.
Ingredients
Fruits and Nuts
- 1 cup raisins
- 1 cup candied cherries red and green, coarsely chopped
- 1 cup candied pineapple coarsely chopped
- 1 cup Brazil nuts coarsely chopped
Cookie Dough
- 1/2 cup golden Crisco shortening
- 3/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare the Fruits and Nuts: In a mixing bowl, combine raisins, candied cherries, candied pineapple, and chopped Brazil nuts. Set this mixture aside.
- Cream the Wet Ingredients: In a large bowl, cream together the shortening and sugar until smooth and fluffy. Add in the egg, vanilla extract, and almond extract, mixing well until fully blended.
- Mix the Dry Ingredients: In another bowl, whisk the flour, baking soda, and salt until evenly combined.
- Combine the Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until well mixed. Gently fold in the prepared fruit and nut mixture, ensuring it is evenly distributed.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them on the prepared sheets, spacing each about 2 inches apart.
- Bake the Cookies: Bake for 12–15 minutes or until the cookies’ edges are golden brown. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store and Serve : Store the cookies in an airtight container at room temperature for up to a week. These cookies also freeze beautifully for longer storage!