Fruitcake Cookies

Name: Fruitcake Cookies
Prep time: 25 min
Total time: 2 h 20 min
Yield: 5 dz.
Ingredients: 1 3/4 c. cake flour, spooned and leveled, divided; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. Kosher salt; 1/8 tsp. ground cinnamon; Pinch ground nutmeg; 1/2 c. chopped toasted pecans; 1/2 c. chopped pistachios; 1/2 c. (1 stick) unsalted butter, at room temperature; 1 c. packed dark brown sugar; 1 large egg, at room temperature; 1 1/2 tsp. pure vanilla extract, divided; 1 c. finely chopped Maraschino cherries, well drained; 1/4 c. finely chopped candied pineapple; 1/2 c. confectioners' sugar; 1/2 tsp. brandy; 2 tsp. milk

By Emily Nabors HallPublished: Nov 16, 2015

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Burcu Avsar

Yields:

5 dz.

Prep Time:

25 mins

Total Time:

2 hrs 20 mins

Line a mini loaf pan with plain tissue paper then wax paper. Add cookies, fold over paper, then wrap with ribbon and attach a card with a mini clothespin.

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Ingredients

1 3/4 cups
cake flour, spooned and leveled, divided
1 tsp.
baking powder
1/2 tsp.
baking soda
1/4 tsp.
Kosher salt
1/8 tsp.
ground cinnamon
Pinch ground nutmeg
1/2 cup
chopped toasted pecans
1/2 cup
chopped pistachios
1/2 cup
(1 stick) unsalted butter, at room temperature
1 cup
packed dark brown sugar
1
large egg, at room temperature
1 1/2 tsp.
pure vanilla extract, divided
1 cup
finely chopped Maraschino cherries, well drained
1/4 cup
finely chopped candied pineapple
1/2 cup
confectioners' sugar
1/2 tsp.
brandy
2 tsp.
milk

Directions

1. Step 1Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl.
2. Step 2Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Stir in nuts (and any flour remaining in bowl), cherries, and pineapple until evenly incorporated. Scoop dough (about ½ tablespoon each), 2 inches apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown around edges, 14 to 16 minutes. Cool on baking sheets on wire racks for 10 minutes; remove to the racks to cool completely.
3. Step 3Whisk together confectioners' sugar, brandy, remaining ½ teaspoon vanilla, and 1 teaspoon milk (add an additional teaspoon of milk if glaze is too thick). Drizzle over cooled cookies. Let sit, at room temperature, until glaze is set, about 30 minutes.