I really like fruitcake, but I know that not everyone is a fan. These Cherry Nut Cookies take all the best parts of a fruitcake and put them into a dessert that everyone will love! They are modified from one of my favorite cooke recipes by Ina Garten.
I’m not one to complain about food often, but I have to admit, I am so tired of cookies. Give me a couple weeks and I’m sure I will welcome them once again, but right now, I don’t want another bite.
Do you get that way with holiday cookies?
Even though they have worn out their welcome with me, I still wanted to share a recipe with you since I did not get to before Christmas. No worries though. These cookies are perfect for New Years and Valentine’s Day too.
I’ve made this recipe before; the original is called Dried Fruit Cookies by Ina Garten. They are delicious unaltered, but this year I put a little twist on them using less fruit and substituting my favorite lesser refined sugars and whole grain flours.
The result was just as tasty, but was changed just enough to create a whole new cookie. They have a festive holiday flavor because of the cloves, but they really are perfect for any time of year. Add some dried blue berries for a patriotic holiday, or keep them all red for Valentine’s day.
I tried like crazy to find candied cherries without HFCS this year. I ordered from a company online which did not have HFCS on the ingredient label posted. Got my order and HFCS was the 2nd ingredient. They refunded my money, but what a disappointment. If you have a resource, please pass it on!
Be sure to start these cookies ahead of time. The fruit and nuts need to soak and the dough needs to be stored in the refrigerator for at least an hour before baking.
Cherry Nut Cookies
Adapted from Dried Fruit & Cookies by Ina Garten
Makes: 2 1/2 to 3 dozen cookies
Ingredients
½ pound candied cherries, halved
1 tbsp local honey
2 tbsp spiced rum
1 tbsp orange juice
½ cup pecans, chopped
1 cup unsalted butter, softened
½ tsp ground cloves
½ cup Demerara sugar
1/3 cup muscavo sugar
1 egg
¼ tsp salt
2 2/3 cup white whole wheat flour
Prep
Combine the cherries, honey, rum, orange juice and pecans in a small bowl. Cover and let sit at room temperature several hours or overnight.
In a mixing bowl, combine the butter, cloves and sugars. Cream until smooth, about 2 minutes. Mix in the egg.
Add the salt and gradually add the flour, mixing just until combined. Mix in the fruit and nuts along with any liquid. Separate the dough into two portions.
Place each piece of dough on a sheet of plastic wrap. Shape into a log and wrap tightly. Refrigerate for 1 to 3 hours or until firm.
Preheat the oven to 350 degrees F. Slice the cookies with a serrated knife, about ½ inch thick. Place cut side down on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until edges are slightly browned and cookies are firm. Cool on a wire baking rack.
They do make for a very pretty cookie, with that vibrant red colour coming through. I, too, am getting a little sick of cookies (she says eying up the cookie tins on the counter).
These look awesome! Huge fan of cherries here!
Its funny I barely eat the Christmas cookies but put a bowl of Chex mix in front of me….
I am tired of cookies too but I tried a whole bunch of new ones this year I want to post – otherwise next year I will forget where I found the recipes! These sound very good and flavorful with the cloves and spicy rum!
great cookies and I hear you on the cookies
Happy New Year
Rebecca
Such a bright and festive cookie–they sound really delicious too. 😉
These cookies look bright and cheery! LOve their neat little shape too.Happy New Year!
These little nibblers look just delicious and I imagine the perfect accompaniment to a cup of tea.