Fruitcake Cookies 水果蛋糕饼干

by Angie Liew
Christmas Fruitcake Cookies

Taste Of Christmas Recipes

If you are looking to bake something colourful and pretty for this coming Christmas, then these Christmas Fruitcake Cookies may just be your answer. These delicious fruitcake style coconut cookies, with their gorgeous golden and colourful outlook are filled with all the wonderful fruit and nuts everyone loves in a traditional christmas fruitcake. These Christmas Fruitcake Cookies are very similar to the traditional Christmas fruitcakes, only difference is they are in cookie form and take you a lot less time to bake.

So, you can actually simplify Christmas baking by making a triple batch of these jewel-liked cookies ahead of Christmas and store them in airtight containers, as these cookies just get better the longer you keep them.

Huang Kitchen Christmas Fruitcake Cookies Recipe

To make these delicious festive fruitcake cookies, first coarsely chopped the colourful fruitcake mix and toasted walnuts. Then make the cookie dough with the creaming method, that is, creaming butter with sugar, then beat in egg and vanilla, and then the flour mixture. The last step is to fold in the chopped fruitcake mix and toasted walnuts.

Once the dough is formed, divide into two and form each portion into a log shape. (The log shape is to mimic fruitcake loaves). Then rolled in coconut flakes, wrapped and chilled until firm before slicing and baking the cookies. The best part is, the dough can be frozen for a month which is ideal if these cookies are going to be part of your Christmas baking.

Huang Kitchen Christmas Fruitcake Cookies Recipe

For these Christmas Fruitcake Cookies, the roasted walnuts and colourful fruitcake mix are chopped into smaller pieces so each cookie slice will have small flecks of colours and nuts dotting the entire cookie surface. These vibrant looking Christmas Fruitcake Cookies are simply delish and the taste is a total blast of Christmas!

They are lovely to look at, easy to make and most importantly, fabulous tasting. So, for those last minute bakers, you can carry on the tradition of making delicious Christmas Fruitcakes by making these delicious Christmas Fruitcake Cookies instead. These Christmas Fruitcake Cookies really add a new dimension to the ever popular traditional Christmas Fruitcake.

As always, ENJOY!

Huang Kitchen Christmas Fruitcake Cookies Recipe

Huang Kitchen Christmas Fruitcake Cookies Recipe

 

 

Print Recipe
Print Recipe
Christmas Fruitcake Cookies 圣诞水果蛋糕饼干
By Angie Liew of Huang Kitchen
These Christmas Fruitcake Cookies are very similar to the traditional Christmas fruitcake, only difference is they are in cookie form and take you a lot less time to bake. So, you can actually simplify Christmas baking by making a triple batch of these jewel-liked cookies ahead of Christmas and store them in airtight containers as these cookies just get better the longer you keep them. Just perfect for the last minute bakers as they can carry on the tradition of making delicious Christmas Fruitcake by making these delicious Christmas Fruitcake Cookies instead.
Serving For
32slices
Prep Time
30minutes
Passive Time
3hours
Cook Time
15minutes
Serving For
32slices
Prep Time
30minutes
Passive Time
3hours
Cook Time
15minutes
Ingredients
Change Servings?
slices
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Change Servings?
slices
Change Unit?
Instructions
  1. Have ready all ingredients needed to make these cookies.
    Have ready all ingredients needed to make these cookies.
    Have ready all ingredients needed to make these cookies.
    Have ready all ingredients needed to make these cookies.
  2. First coarsely chop the candied fruitcake mix and set aside.
    First coarsely chop the candied fruitcake mix and set aside.
    First coarsely chop the candied fruitcake mix and set aside.
    First coarsely chop the candied fruitcake mix and set aside.
  3. Then coarsely chop some toasted walnuts. Set aside for later use.
    Then coarsely chop some toasted walnuts. Set aside for later use.
    Then coarsely chop some toasted walnuts. Set aside for later use.
    Then coarsely chop some toasted walnuts. Set aside for later use.
  4. Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
    Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
    Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
    Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
  5. Combine the coarsely chopped candied fruitcake mix and walnuts in a large bowl. Stir in 1/4 cup of the flour.
    Combine the coarsely chopped candied fruitcake mix and walnuts in a large bowl. Stir in 1/4 cup of the flour.
  6. Whisk till flour covers all the fruitcake and nuts mixture. This is to ensure the candied fruits do not stick together. Then set aside while we make the cookie dough.
    Whisk till flour covers all the fruitcake and nuts mixture. This is to ensure the candied fruits do not stick together. Then set aside while we make the cookie dough.
  7. In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
    In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
    In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
    In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
  8. Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.
    Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.
    Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.
    Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.
  9. With the mixer on low speed, add in the egg and mix until incorporated.
    With the mixer on low speed, add in the egg and mix until incorporated.
    With the mixer on low speed, add in the egg and mix until incorporated.
    With the mixer on low speed, add in the egg and mix until incorporated.
  10. Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
    Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
    Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
    Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
  11. With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture just until combined. Do not over mix.
    With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture just until combined. Do not over mix.
    With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture just until combined. Do not over mix.
    With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture just until combined. Do not over mix.
  12. Remove bowl from the electric mixer.
    Remove bowl from the electric mixer.
    Remove bowl from the electric mixer.
    Remove bowl from the electric mixer.
  13. Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until well combined.
    Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until well combined.
    Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until well combined.
    Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until well combined.
  14. Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
    Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
    Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
    Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
  15. Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
     Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
    Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
     Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
  16. Spread flaked coconut evenly on a sheet of waxed paper.
    Spread flaked coconut evenly on a sheet of waxed paper.
    Spread flaked coconut evenly on a sheet of waxed paper.
    Spread flaked coconut evenly on a sheet of waxed paper.
  17. Roll each log in coconut, coating it evenly.
    Roll each log in coconut, coating it evenly.
  18. Wrap the coated log in plastic wrap and refrigerate for 2 to 3 hours or overnight, until firm.
    Wrap the coated log in plastic wrap and refrigerate for 2 to 3 hours or overnight, until firm.
  19. When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
    When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
    When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
    When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
  20. With a sharp knife, cut the firmed logs into 1/4 inch thick slices.
    With a sharp knife, cut the firmed logs into 1/4 inch thick slices.
    With a sharp knife, cut the firmed logs into 1/4 inch thick slices.
    With a sharp knife, cut the firmed logs into 1/4 inch thick slices.
  21. Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
    Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
    Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
    Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
  22. Then bake in the preheated oven.
    Then bake in the preheated oven.
    Then bake in the preheated oven.
    Then bake in the preheated oven.
  23. Bake 13 to 15 minutes, until the cookies are set, the edges and bottom of slices are lightly golden brown.
    Bake 13 to 15 minutes, until the cookies are set, the edges and bottom of slices are lightly golden brown.
    Bake 13 to 15 minutes, until the cookies are set, the edges and bottom of slices are lightly golden brown.
    Bake 13 to 15 minutes, until the cookies are set, the edges and bottom of slices are lightly golden brown.
  24. When done, remove cookie sheets to cool on wire rack for about 2 minutes.
    When done, remove cookie sheets to cool on wire rack for about 2 minutes.
    When done, remove cookie sheets to cool on wire rack for about 2 minutes.
    When done, remove cookie sheets to cool on wire rack for about 2 minutes.
  25. Then transfer the baked fruitcake slices to a wire rack to cool completely.
    Then transfer the baked fruitcake slices to a wire rack to cool completely.
    Then transfer the baked fruitcake slices to a wire rack to cool completely.
    Then transfer the baked fruitcake slices to a wire rack to cool completely.
  26. Decorate with cherry halves when baked. Best to make these cookies ahead of Christmas and store them in airtight containers once cooled as these cookies just get better the longer you keep them.
    Decorate with cherry halves when baked. Best to make these cookies ahead of Christmas and store them in airtight containers once cooled as these cookies just get better the longer you keep them.
  27. These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!
    These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too.
As always, ENJOY!
    These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!
    These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too.
As always, ENJOY!
Notes

After wrapping the logs of dough with plastic wrap, it can be frozen up to 1 month. Let frozen logs stand at room temperature for about 10 minutes before slicing and baking.

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