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Recipe Detail Page
Fruitcake Cookies
Holiday 2008
These are chewy, dark, spicy drop cookies loaded with fruit and nuts with an almost fruitcake taste, but one that appeals to vastly more people. Rocks keep very well and make a terrific treat with a cup of coffee. Or take them on the ski trail for delicious energy.
Makes 4 dozen
2 cups (500 mL) walnuts
1 cup (250 mL) each of dates and dried cranberries
2 cups (500 mL) raisins, preferably a mix of dark and golden
1½ cups (375 mL) all-purpose flour
½ tsp (2 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
1 tsp (5 mL) cinnamon
½ tsp (2 mL) cloves
¼ tsp (1 mL) each of allspice and nutmeg
¾ cup (175 mL) unsalted butter
1 cup (250 mL) demerara or dark brown sugar
2 eggs
2 tbsp (25 mL) rum, sherry or brandy
1½ tsp (7 mL) finely grated lemon zest
1 to 2 tbsp (15 to 25 mL) icing sugar
1. Coarsely chop walnuts and dates until about the size of raisins. Combine with cranberries and raisins; set aside.
2. Preheat oven to 375ºF (190ºC). Line baking trays with parchment paper or foil coated with cooking spray. Stir flour with baking powder, baking soda and salt. Add spices; mix very well.
3. Using an electric mixer, beat butter until lightened and somewhat fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time.
4. Using a spatula, stir in rum and zest; then flour mixture until almost incorporated. Add nuts, raisins and dates; mix until well combined.
5. Preheat oven to 375ºF (190ºC). Working in batches, drop dough by rounded tablespoonfuls 2 to 3 inches (5 to 7 cm) apart onto prepared baking trays. Bake 12 minutes or until lightly browned. Cool on a rack; store airtight at room temperature for up to 2 weeks or freeze. To serve, very lightly dust by tapping icing sugar in a small sieve overtop.
Makes 4 dozen
