Fruitcake Cookies

Cookies and Bars, Dessert | December 12, 2014 | By

I first made these cookies for my Dad’s 80th birthday celebration.  We did a 1930’s theme and I wanted to make a few things that people were eating in the ’30’s and fruitcake was on the list.  Since we were having a lot of people over I decided that fruitcake cookies would go further and be easier to serve. 

Fruitcake cookies

I’ll be honest, I don’t like fruitcake.  Not even a little bit.  I was hesitant to even bake these but I figured someone might like them…well…that someone turned out to be me!  I LOVE these cookies!  You seriously cannot eat just one!  They are very different than my last recipe that I posted, the ooey-gooey Mississippi Mud Brownies, in that they are a more refined cookie…if a cookie can be refined.  They are seriously these elegant little lightly sweetened and spiced cookies perfectly studded with fruit, nuts, and a hint of sherry and are perfect with a cup of tea or coffee. 

Fruitcake Cookies

The really do feel like Christmas on a plate!  I seriously challenge you.  If you don’t like fruitcake, try these, see what you think.  I bet you can’t just eat one! 

Fruitcake Cookies

Here are a few pics from that party I thought I’d share just for fun! 🙂  I <3 my Dad!

Top left to right- Dad, Yes, I have a big mouth, 1930's candy, the cigarette candy was a big hit! Bottom left to right-Guests with 1930's clothing, kids loved the homemade photobooth, Mom

Top left to right- Dad, Yes, I have a big mouth, 1930’s candy, the cigarette candy was a big hit! Bottom left to right-Guests with 1930’s clothing, kids loved the homemade photobooth, my pretty Mom

 

 

Fruitcake Cookies
Yields 60
Subtly sweetened and spiced cookies studded with fruit and nuts and even a hint of dry sherry. Even if you don't like fruitcake, you will love these!
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Prep Time
30 min
Cook Time
20 min
Total Time
14 hr
Prep Time
30 min
Cook Time
20 min
Total Time
14 hr
Ingredients
  1. 1 pound of candied fruit (I used Paradise Old English Fruit and Peel Mix, if you can only find the larger candied fruit you will need to chop them into smaller bits.)
  2. 1 tablespoon honey
  3. 2 tablespoons dry sherry
  4. 1 tablespoon freshly squeezed lemon juice
  5. 6 ounces chopped pecans
  6. Kosher salt
  7. 1/2 pound (2 sticks) unsalted butter, at room temperature
  8. 1/2 teaspoon ground cloves
  9. 1/2 cup superfine sugar (just whirl granulated sugar in a food processor or blender to make superfine sugar)
  10. 1/3 cup light brown sugar, firmly packed
  11. 1 extra-large egg
  12. 2 2/3 cups all-purpose flour
Instructions
  1. Combine candied fruit, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
  2. Using a mixer, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated.
  3. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix. Add the fruits and nuts, including any liquid in the bowl.
  4. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
  5. Preheat the oven to 350 degrees.
  6. Slice the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden
Notes
  1. Don't forget to start these a day before you need them as they need to sit in the dry sherry mixture.
Two Delicious http://www.twodelicious.com/

Sweet Potato and Turnip Gratin

Dinner, Entertaining, Holiday | November 23, 2014 | By

Sweet Potato and Turnip Gratin1

If you still haven’t finished up your menu for Thanksgiving or you’re supposed to bring a side and you haven’t decided what to bring yet, this one is perfect!  Sweet potatoes are classic Thanksgiving fare but this recipe adds earthy turnips to the mix which is unexpected but oh so good!  The addition of Gruyère cheese and white wine elevate it to special occasion status but it’s easy enough to make anytime! 

Sweet Potato and Turnip Gratin3

Take care to slice the sweet potatoes and turnips no more than 1/4 inch thick.  I tried my mandoline but found the slices were way to thin so I used a sharp knife instead.  Be sure to salt and pepper and add flour to each layer.  Gently pour over the chicken broth and wine, cover with foil and bake.  Add the cheese after the potatoes are tender and brown in the oven, it’s that simple!  If you’re feeding more than six  you may want to double this recipe and bake it in a 13 x 9 pan.  You will definitely want to taste the potatoes to make sure they are tender before adding the cheese.  I needed a full hour in the oven to get mine tender. 

Sweet Potato and Turnip Gratin2

If you make this, let me know what you thought!  Tom taste-tested this for me about a half hour ago…he’s now sleeping!  He taste-tested A LOT of it so I think that means he liked it! 🙂

Sweet Potato and Turnip Gratin
Serves 6
Sweet potatoes and earthy turnips are perfect partners in this festive side dish. Gruyere cheese and white wine elevate it to special occasion status.
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Prep Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
  2. Salt and ground pepper
  3. 1/4 cup all-purpose flour
  4. 1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
  5. 2 tablespoons unsalted butter, cut into pieces
  6. 3/4 cup low-sodium chicken or vegetable broth
  7. 1/4 cup dry white wine, such as Sauvignon Blanc
  8. 1 cup grated Gruyere cheese (4 ounces)
Instructions
  1. Preheat oven to 350 degrees.
  2. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly.
  3. Season with salt and pepper and sprinkle with one-third of the flour.
  4. Repeat to make three more layers, sprinkling with salt, pepper, and flour between layers.
  5. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact.
  6. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes to an hour, taste to be sure the potatoes and turnips are tender before adding the cheese.
  7. Increase oven temperature to 425 degrees.
  8. Remove foil and sprinkle cheese over dish.
  9. Bake until cheese is golden and bubbling, 12 to 15 minutes.
  10. Let gratin sit 10 minutes before serving.
Adapted from Martha Stewart
Adapted from Martha Stewart
Two Delicious http://www.twodelicious.com/