Some folks claim they don’t like Holiday Fruitcake. I say they’re nuts. But that’s not the point. The point is, it’s the texture folks balk at. The word ‘doorstop’ has been used. But the flavours of Christmas Fruit Cake are universally loved! So… What if you could get those flavours in a light, chewy cookie?
What if you could get the flavours of Christmas Fruit Cake in a light, chewy cookie?
Here’s my recipe for ultimate Christmas cookie! The ingredient list may look long, but it’s definitely worth it to bring all these yummy flavours together in just the right way!
1/2 cup softened Butter or Spreadable Margarine
2 cups Cake and Pastry Flour
3/4 cup Brown Sugar (packed)
1/2 cup Fancy Molasses
1 large Egg
1 tsp real Vanilla Extract
1 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
1/2 cup Raisins
1/2 cup Candied Cherries (Red and Green)
1/2 cup Mixed Peel
1/2 cup Chopped Nuts (your choice)
Preheat your oven to 375 F.
Combine the dry ingredients in a large bowl. Use a whisk to ensure that all ingredients are evenly incorporated.
Cream the Butter, Sugar, Molasses and Vanilla with the Egg in the bowl of your stand mixer or in a large bowl using a hand mixer. You can cream these ingredients by hand but it takes a long time and requires a lot of elbow grease.
Add the dry ingredients in several additions and incorporate thoroughly with the wet. The batter will be smooth and very thick. Fold in the Fruit and Nuts with a large spatula until evenly distributed in the batter.
Drop in rounded teaspoonfuls onto a baking sheet lined with parchment paper, leaving at least 2 in. between cookies. Bake at 375 F for 15 to 20 minutes, until the cookies are just starting to turn brown around the edges and are no longer glossy on the top.
Remove from oven and allow to cool completely. These cookies are very cake-like in texture and will break if you try to move them while they’re still warm.
Store in a tight-lidded container for up to three weeks.
Merry Christmas!
~ Maggie J.