Last year during the holidays, I posted the fruitcake recipe that my mother and I had developed and enjoyed baking before Christmas. This season, I had an idea to try and come up with a fruitcake cookie. Because I planned to give most of the cookies away as gifts, I was happy with the huge number of cookies our recipe produced.
Mama and I had adapted our recipe after much experimenting, so I knew it worked as a cake – but how would it taste as a cookie? After I watched Ina Garten make her fruitcake cookies, I used our recipe but added her technique of chilling the dough, slicing for cookies and baking in a medium oven. Success!
A big thank you to Susan of The Wimpy Vegetarian, for inviting me to be a part of “Cookie Love Blog-Hop”. So much fun!
TIP: This recipe makes a lot of cookies. Although they freeze well after they have been baked, you could also freeze a log or two of the unbaked dough and bake them off later.
Yields 6 dozen cookies
- 1 pound candied red cherries, cut into halves
- 1 pound best quality dried pineapple, cut into chunks
- 1 pound yellow raisins
- 1 pound best quality dried apricots, cut into chunks
- 1 pound walnut pieces
- 1 pound unsalted butter, at room temperature (4 sticks)
- 2 cups white sugar
- 6 large eggs, at room temperature
- 1 pound (4 cups) unbleached all- purpose flour
- 3 tablespoons lemon extract
- zest and juice of one Meyer lemon, or any organic lemon
- 1 teaspoon vanilla
1. Rinse the candied cherries and combine in a very large bowl with all the dried fruits and walnuts.
2. Using a stand mixer with a paddle attachment, beat the butter until light. Add the sugar and mix well until fluffy.
3. Add 3 of the eggs to mixture, then 2 cups of flour. Mix well. Add last 3 eggs and final 2 cups of flour. Mix well.
4. Add the lemon extract, zest, lemon juice and vanilla to cake batter and combine.
5. Pour the batter over the fruit and nuts. Use a sturdy spoon or spatula to combine ingredients. Batter will be very stiff.
6. Divide the dough into quarters and roll each 1/4 into a 16 inch log that is about 1 1/2 inches in diameter. Roll each log in buttered parchment paper, place on 2 cookie sheets, and chill in fridge until firm, at least 2 hours.
7. Preheat oven to 350 degrees.
8. Remove dough from fridge, discard the plastic wrap, and cut into 1/2 inch slices. Place on lined cookie sheets.
9. Bake 15-20 minutes until golden brown. Cool on racks.