Description
Easy fruitcake cookies that are perfect for beginners. These cookies are packed with candied fruits and pecans for a delightful holiday treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1/2 teaspoon almond essence
- 1/4 teaspoon lemon essence
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped candied pineapple
- 1 cup chopped candied red cherries
- 1 cup chopped candied green cherries
- 1 cup roughly chopped pecans
Instructions
- Preheat your oven to 300°F (150°C). Line a cookie sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla essence, almond essence, and lemon essence. Mix until well combined.
- In a separate bowl, whisk together the plain flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until just combined. Do not over-mix.
- Gently fold in the chopped candied pineapple, red cherries, green cherries, and pecans. Ensure they are evenly distributed.
- Drop heaping tablespoons of dough onto the prepared cookie sheet, leaving 3 to 4 inches between cookies.
- Bake for 20 to 25 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Notes
- For longer storage, keep cookies in the refrigerator or freeze them for up to a few months.
- Ensure all candied fruits are chopped into small, bite-sized pieces.
- Adjust baking time slightly based on your oven’s performance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American