Fruitcake Cookies with Candied Cherries and Brazil Nuts
These cookies have all the flavor of a classic fruitcake in a quick, bite-size form. A soft vanilla and almond dough holds plenty of colorful candied fruit and crunchy Brazil nuts. They are perfect for holiday cookie trays and gift boxes.
Preparation Steps
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Toss the raisins, candied cherries, candied pineapple and Brazil nuts together in a bowl and set aside.
In a large bowl, beat the shortening and sugar with a mixer for 2 to 3 minutes, until light and fluffy.
Beat in the egg, vanilla and almond extract until smooth.
Whisk the flour, baking soda and salt in another bowl, then add to the wet mixture and mix on low just until no dry flour remains.
Stir in the fruit and nut mixture until evenly distributed; the dough will be very chunky.
Drop rounded tablespoons of dough onto the baking sheets about 2 inches (5 cm) apart.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set. Cool on the sheet for 5 minutes, then move to a rack.
Tips & Variations
- Toss the chopped fruit with a spoonful of the flour before adding it, so it does not clump together.
- Use pecans or walnuts instead of Brazil nuts, or dried cranberries instead of raisins.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
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