Description
These Fruitcake Cookies are buttery shortbread-style treats loaded with finely diced candied fruit and chopped almonds, subtly flavored with dry sherry, lemon juice, and warm spices. Perfect for holiday gifting or festive parties, they offer classic fruitcake flavors in a convenient cookie form that’s easy to make ahead.
Ingredients
Scale
Fruit and Nuts
- 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 small bowl, combine the finely diced candied fruit, chopped almonds, dry sherry, freshly squeezed lemon juice, lemon zest, and ⅛ teaspoon salt. Mix well to coat the fruit and nuts evenly. Set aside to let the flavors meld.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, mixed spice, and ¼ teaspoon salt. This ensures an even distribution of spices throughout the dough.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 3-4 minutes. This creates a tender texture in the cookies.
- Add Egg Yolk: Beat in the large egg yolk to the creamed butter mixture until fully incorporated. This adds richness and binds the dough.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, mixing gently to combine without overworking the dough. The goal is a soft, cohesive dough.
- Fold in Fruit Mixture: Carefully fold the prepared candied fruit and almond mixture into the dough ensuring even distribution without crushing the fruit.
- Chill the Dough: Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or up to overnight. This firms the dough and enhances flavor development.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Roll the chilled dough into small balls, about 1 inch in diameter, and place them spaced about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 20 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- For a boozier flavor, increase the dry sherry slightly, or substitute with brandy or rum.
- If you prefer, use a food processor to chop the candied fruit and almonds evenly.
- These cookies can be made ahead and stored in an airtight container for up to 2 weeks, making them perfect for holiday gifting.
- To enhance texture, gently toast the almonds before chopping.
- If you do not have mixed spice, a combination of cinnamon, nutmeg, and cloves works well as a substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
