Fruitcake Cookies

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It’s that time of the year! My favorite holiday, Christmas Day, is approaching very fast. As I’m already all set with gifts for my friends and family, the only thing I have to stress about is food (which isn’t that very stressful at all!). My mom is a great fan of fruitcakes. In fact, she buys them every single year, even though no one in the household shares her fondness for fruitcakes. Many times before, she would buy fruitcake mix and asked me to make a fruitcake. I tried my best, but unfortunately, failed at making her the moist, authentic and delicious fruitcake. I tried the true and tested recipes from the back of the label of the fruitcake mix and of course, searched online for that authentic fruitcake version she’s been raving about. But nope, I just can’t replicate the fruitcake cake that she often buys in the grocery store.

This year, however, I am trying a different approach to the fruitcake mix she has handed to me. I experimented on making a fruitcake cookie instead of the tedious fruitcake cake. It’s much easier, faster and yes, more delicious than the cake version. My siblings and I don’t like fruitcake, but we ended up liking this cookie version. It’s that good! Not to mention, very pretty and definitely has that holiday look!

 

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Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 cups all purpose flour
  • pinch of salt
  • 1 tsp vanilla extract or paste
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups fruitcake mix
  • 2 tablespoon bourbon whiskey
  • 1/2 cup chopped walnuts (optional)

In a bowl, place the fruitcake mix and bourbon whiskey, and let it macerate for at least an hour or so. This helps to hydrate the fruitcake mix and infuse that whiskey flavor.

In a separate bowl, cream butter and sugar. Add egg and vanilla. Whisk everything together before adding the dry ingredients. After the dry ingredients, stir in the fruitcake mix and walnuts (if using).

Take half of the cookie mixture and place it on the parchment paper. Using the parchment paper, gently knead the cookie mixture using your hands and shape it into a log. Do the same for the other half of the cookie mixture.

Place in the fridge for about 30 minutes or so to chill.

Once chilled, preheat the oven to 350 degrees F. Slice the chilled cookie dough into even slices (as much as you can). Place the sliced cookie dough into a cookie sheet line with parchment paper. Bake for about 15 minutes or until golden brown in color. Let it sit in the cookie sheet for about 5-10 minutes before transferring them into container. Store in an airtight container.

 

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