Receta Fruitcake Cookies: A truly delicious fruitcake experience
Fruitcake Cookies: A truly delicious fruitcake experience
December 15, 2013 by Jelli 7 Comments
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Fruitcake is one of the most heart-warming Christmas treats you’d rather return.
Every culture seems to have it’s own variation of the candied fruit-studded alcohol-infused cake, much to the dismay of the multitudes.
Fruitcake cookies are yummy.
These buttery Christmas cookies pack a punch of flavor in a small morsel and are absolutely delicious. They’ll make a believer out of even the toughest fruitcake critic.
Fruitcake haters, I get you. I totally get that your leery about this whole fruitcake cookie idea. I was a skeptic too. If you don’t trust me, maybe you’ll believe Ina Garten, the genius behind the recipe. Seriously, folks, your friends will be knocking down your door with fruitcake cookie recipe requests after you serve these at your holiday parties. Let’s tie on our aprons now, shall we?
Ingredients
- 1/2 lb. dried or candied figs
- 1/4 lb. raisins
- 2 oz. candied cherries or fruit, coarsely chopped
- 1 T. honey
- 2 T. rum
- 1 T. freshly squeezed lemon juice
- 6 oz. chopped pecans
- salt
- 1/2 lb. (2 sticks) unsalted butter, at room temperature
- 1/2 t. ground cloves
- 1/2 c. superfine sugar
- 1/3 c. light brown sugar, firmly packed
- 1 egg
- 2 2/3 c. all-purpose flour
Instructions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, rum, lemon juice, pecans, and a pinch of salt. Cover let sit overnight at room temperature.
Cream the butter, cloves, sugar, and brown sugar on medium speed until smooth. On low, add egg and mix until incorporated. Slowly add the flour and 1/4 teaspoon salt just until combined. 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 parchment or waxed paper. Roll each half into a log, making an 18-inch-long roll, more or less. Refrigerate until firm or freeze to make things faster.
Preheat the oven to 350F.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on parchment-lined sheet pans and bake for 15 to 20 minutes, until lightly golden. Cool and store covered.Notes
2.2
http://www.jellibeanjournals.com/fruitcake-cookies/
Have you had a memorable/wonderful/terrible experience with fruitcake? Tell me all about it in the comments below.
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