Description
These Fruitcake Cookies are buttery shortbread cookies packed with festive candied fruit and finely chopped almonds, enhanced with a hint of dry sherry, lemon juice, and zest. Perfect for holiday parties and as make-ahead gifts, they offer a delightful twist on traditional fruitcake flavors in a convenient cookie form.
Ingredients
Scale
Fruit and Nuts
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
- 1 tablespoon dry sherry
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
Dry Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¼ teaspoon mixed spice
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (4 oz/115 g) butter, at room temperature
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- 1 large egg yolk, at room temperature
Instructions
- Prepare Fruit and Nuts: In a small bowl, combine the finely diced candied fruit, chopped almonds, dry sherry, lemon juice, lemon zest, and ⅛ teaspoon salt. Mix well and set aside to allow the flavors to meld.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, mixed spice, and ¼ teaspoon salt to ensure even distribution of the spices and salt.
- Cream Butter and Sugars: Using a mixer or by hand, beat the room temperature butter with granulated sugar and dark brown sugar until light, fluffy, and well combined.
- Add Egg Yolk: Incorporate the large egg yolk into the creamed butter and sugars, mixing until fully combined and smooth.
- Combine Dough: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Then fold in the prepared candied fruit and almond mixture evenly throughout the dough.
- Shape Cookies: Form the dough into small balls or desired cookie shapes, placing them spaced apart on baking trays lined with parchment paper.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 20 minutes or until the edges are lightly golden and the cookies feel set to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure all ingredients, especially butter and egg yolk, are at room temperature for best mixing results.
- For a richer flavor, you can substitute dry sherry with brandy or orange juice.
- Store cookies in an airtight container to keep them fresh for up to two weeks.
- These cookies freeze well; thaw at room temperature before serving.
- If desired, add a pinch of cinnamon or nutmeg for an extra warm holiday spice note.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
