Cookies and Bars, Dessert | December 12, 2014 | By Christine
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.
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.
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!
Here are a few pics from that party I thought I’d share just for fun! 🙂 I <3 my Dad!
- 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.)
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar (just whirl granulated sugar in a food processor or blender to make superfine sugar)
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees.
- 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
- Don't forget to start these a day before you need them as they need to sit in the dry sherry mixture.