Christmas Fruitcake Cookies

By

9 likes 6 klips

These fruitcake style cookies are like traditional fruitcakes, only, they are in cookie form & need less time to bake. Perfect for last minute baker.

jjsDjpZmlv Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

15 min

PT15M
Wait Time

3 hr

PT3H PT3H45M
Christmas Fruitcake Cookies

Ingredients

Makes 36
36 servings Makes

Instructions

Step 1

Have ready all ingredients needed to make these cookies.

Have ready all ingredients needed to make these cookies.

Step 2

First coarsely chopped the candied fruitcake mix and set aside.


Step 3

Next, chop coarsely some toasted walnuts.


Step 4

Cut some maraschino cherry in halves and set aside to use as garnishing for the baked cookies.


Step 5

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

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

Step 6

Mix till flour covers all the nuts and fruitcake mix.This is to ensure the fruit mixture do not stick together. Then set aside for later use.


Step 7

In a bowl of an electric mixer, add in softened butter and cream for about 1 minute.

In a bowl of an electric mixer, add in softened butter and cream for about 1 minute.

Step 8

Add in icing sugar. Beat butter and sugar till light and fluffy, about 3 to 5 minutes.


Step 9

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

With the mixer on low speed, add in 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.

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 in the remaining 2 1/4 cups of flour. Mix until JUST combined. Do not over mix.


Step 12

Remove bowl from the electric mixer.

Remove bowl from the electric mixer.

Step 13

Using a long spatula or wooden spoon, stir in the candied fruit and nut mixture. Mix until well combined.


Step 14

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

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

Spread flaked coconut evenly on a sheet of waxed paper.

Step 17

Roll each log in the 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 ro 180 degree C (350F) and place rack in centre of oven.

When the dough has firmed up, preheat oven ro 180 degree C (350F) and place rack in centre of oven.

Step 20

With a sharp knife, cut the firmed logs into 1/4 inch thick slices.


Step 21

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


Step 22

Place in preheated oven and bake for 15 minutes until the cookie slices are set, the edges and bottom of slices are lightly golden brown.

Place in preheated oven and bake for 15 minutes until the cookie slices are set, the edges and bottom of slices are lightly golden brown.

Step 23

When done, remove cookie sheets to cooling rack for about 2 minutes.

When done, remove cookie sheets to cooling rack for about 2 minutes.

Step 24

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

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

Step 25

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

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

Step 26

These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!

These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!

Comments

There are no comments at the moment.

About the Creator

http://graph.facebook.com/298662303665481/picture?type=large
huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Christmas Fruitcake Cookies

Christmas Fruitcake Cookies

By huangkitchen

These fruitcake style cookies are like traditional fruitcakes, only, they are in cookie form & need less time to bake. Perfect for last minute baker.

Prep Time

30 min

Cook Time

15 min

Wait Time

3 hr

Ingredients

Makes 36

Instructions

Have ready all ingredients needed to make these cookies.

Step 1

Have ready all ingredients needed to make these cookies.

First coarsely chopped the candied fruitcake mix and set aside.

Step 2

First coarsely chopped the candied fruitcake mix and set aside.

Next, chop coarsely some toasted walnuts.

Step 3

Next, chop coarsely some toasted walnuts.

Cut some maraschino cherry in halves and set aside to use as garnishing for the baked cookies.

Step 4

Cut some maraschino cherry in halves and set aside to use as garnishing for the baked cookies.

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

Step 5

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

Mix till flour covers all the nuts and fruitcake mix.This is to ensure the fruit mixture do not stick together. Then set aside for later use.

Step 6

Mix till flour covers all the nuts and fruitcake mix.This is to ensure the fruit mixture do not stick together. Then set aside for later use.

In a bowl of an electric mixer, add in softened butter and cream for about 1 minute.

Step 7

In a bowl of an electric mixer, add in softened butter and cream for about 1 minute.

Add in icing sugar. Beat butter and sugar till light and fluffy, about 3 to 5 minutes.

Step 8

Add in icing sugar. Beat butter and sugar till light and fluffy, about 3 to 5 minutes.

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

Step 9

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

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

Step 10

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

With the mixer still on low, slowly add in the remaining 2 1/4 cups of flour.  Mix until JUST combined. Do not over mix.

Step 11

With the mixer still on low, slowly add in the remaining 2 1/4 cups of flour. Mix until JUST combined. Do not over mix.

Remove bowl from the electric mixer.

Step 12

Remove bowl from the electric mixer.

Using a long spatula or wooden spoon, stir in the candied fruit and nut mixture. Mix until well combined.

Step 13

Using a long spatula or wooden spoon, stir in the candied fruit and nut mixture. Mix until well combined.

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

Step 14

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

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

Step 15

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

Spread flaked coconut evenly on a sheet of waxed paper.

Step 16

Spread flaked coconut evenly on a sheet of waxed paper.

Roll each log in the coconut, coating it evenly.

Step 17

Roll each log in the coconut, coating it evenly.

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

Step 18

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

When the dough has firmed up, preheat oven ro 180 degree C (350F) and place rack in centre of oven.

Step 19

When the dough has firmed up, preheat oven ro 180 degree C (350F) and place rack in centre of oven.

With a sharp knife, cut the firmed logs into 1/4 inch thick slices.

Step 20

With a sharp knife, cut the firmed logs into 1/4 inch thick slices.

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

Step 21

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

Place in preheated oven and bake for 15 minutes until the cookie slices are set, the edges and bottom of slices are lightly golden brown.

Step 22

Place in preheated oven and bake for 15 minutes until the cookie slices are set, the edges and bottom of slices are lightly golden brown.

When done, remove cookie sheets to cooling rack for about 2 minutes.

Step 23

When done, remove cookie sheets to cooling rack for about 2 minutes.

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

Step 24

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

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

Step 25

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

These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!

Step 26

These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!

© 2015 Kitchenbowl.com. All rights reserved.