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.
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.
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!
Christmas Fruitcake Cookies 圣诞水果蛋糕饼干
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- 1 cup butter, 227g, softened
- 1 cup icing sugar, 120g
- 1 egg, room temperature
- 1 tsp vanilla extract
- ½ cup walnuts, 55g, toasted and coarsely chopped
- 1 ½ cups fruitcake mix, 250g, coarsely chopped
- 1 cup flaked coconut
- 16 red maraschino cherries, halves, for garnish
- 2 ½ cups all-purpose flour, 1/4 cup (fruitcake mix + walnuts), 2 1/4 cup( cookie dough)
- Have ready all ingredients needed to make these cookies.
- First coarsely chop the candied fruitcake mix and set aside.
- Then coarsely chop some toasted walnuts. Set aside for later use.
- Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
- Combine the coarsely chopped candied fruitcake mix and walnuts in a large bowl. Stir in 1/4 cup of the flour.
- 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.
- In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
- 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.
- With the mixer on low speed, add in the egg and mix until incorporated.
- Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
- 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.
- Remove bowl from the electric mixer.
- Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until well combined.
- Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
- Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
- Spread flaked coconut evenly on a sheet of waxed paper.
- Roll each log in coconut, coating it evenly.
- Wrap the coated log in plastic wrap and refrigerate for 2 to 3 hours or overnight, until firm.
- When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
- With a sharp knife, cut the firmed logs into 1/4 inch thick slices.
- Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
- Then bake in the preheated oven.
- Bake 13 to 15 minutes, until the cookies are set, the edges and bottom of slices are lightly golden brown.
- When done, remove cookie sheets to cool on wire rack for about 2 minutes.
- Then transfer the baked fruitcake slices to a wire rack to cool completely.
- 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.
- These rich fruit and nut filled cookies are superb for Christmas entertaining and they are great for Christmas gift giving too. As always, ENJOY!