I like fruitcake.
Yes, those unwanted holiday bricks are welcome at my house. I will say that I don’t care for the store-bought version. It has to be homemade. The kind I make weeks before Christmas and baste with good ol’ KY bourbon.
I decided with all my travel that I would opt out of making a batch this year. Fortunately, I was thumbing through a cookbook by Ina Garten at the library and found an amazing recipe for Fruitcake Cookies. Just what I needed to satisfy my fruitcake craving without all the labor.
First let’s talk about the health of things. I just can’t pass up cookies during the holidays, but I do my best to make them with real ingredients skipping all the shortcuts and mixes.
I do have one bummer to report. These cookies call for candied cherries. Unfortunately, after label inspection I realized they were made with none other than high-fructose corn syrup. I wasn’t really surprised, it is everywhere. If you know of a brand without it let me know.
The recipe actually calls for sherry, but I substituted bourbon. You’ll need to start the night before to allow the fruit to marinate and then the dough will need a few hours in the fridge before slicing into cookies.
The combination of the smooth bourbon and spicy clove is perfect in these cookies. As my Dad said last night as he finished up a couple – they kind of melt in your mouth.
So don’t give up on fruitcake! You might just like it in the cookie form.
Fruitcake Cookies
Modified from Barefoot Contessa at Home
1 cup raisins
1 cup candied cherries, chopped
1 T honey
2 T Kentucky Bourbon (I used Jim Beam)
1 T lemon juice
¾ cup chopped nuts (I used walnuts and pecans)
2 sticks unsalted butter
½ t ground cloves
½ cup white sugar (or equivalent sweetener of your choice)
1/3 cup brown sugar
1 egg
2 ¾ cups flour
1 cup candied cherries, chopped
1 T honey
2 T Kentucky Bourbon (I used Jim Beam)
1 T lemon juice
¾ cup chopped nuts (I used walnuts and pecans)
2 sticks unsalted butter
½ t ground cloves
½ cup white sugar (or equivalent sweetener of your choice)
1/3 cup brown sugar
1 egg
2 ¾ cups flour
In a bowl combine raisins, cherries, honey, bourbon, lemon juice, nuts and a pinch of salt. Cover and allow to marinate overnight at room temp.
Cream butter, cloves and sugars until smooth. Mix in egg. Slowly add flour and ¼ t salt. Mix just until combined. Stir in fruit and nut mixture with liquid.
Divide dough in two and place each piece on wax paper. Roll into a log using the paper. Refrigerate several hours until firm.
Slice into ½ inch cookies and place on an ungreased cookie sheet. Bake at 350 degrees F for 15 to 20 minutes.
And check this out. I took the cookies to the screened-in porch to get some natural light for the photo. Look who decided to hop up on a nearby ottoman so she could get a closer look.
Have you found any different recipes this year that you are going to try for Christmas?
I’m making a couple new things and couple standards. My husband is bringing back some goiaba (guava fruit) jam from Brazil for me so I’m going to spice up my ordinary thumb print cookies with that this year.
hahahhaah she is so cute! Mom- Whatcha doing up there? Is that food…can I have some?
I have never had fruitcake (or cookies!) so I will not judge 🙂 Recipe sounds good though. I think I may try some new recipes this year. I haven’t finalized my Christmas baking list quite yet!
I have never had fruit cake, but these cookies are awesome! Love the puppy picture!
I do too, haha!! 😀
Aw. Pugs are the best!
The cookies look good, too. I’m not sure I’ve ever eaten fruit cake, though. Could you use dried cherries instead of candied? Maybe candy them yourself with some honey or maple syrup or brown rice syrup?
I am famous for my chocolate chip cranberry cookies. I’ll be making them again this year.
I have a confession, too: Not only have I never tried fruitcake, I’ve never been given one. You might’ve convinced me to try the cookie form.
You could do a lot worse than that recipe, as far as cookies go! At least it doesnt’ rely solely on sugar and fat. This year I’m using a lot of pure maple syrup instead of white or brown sugar and it’s working out great so far!
Your pug is sooo cute!!! And I love the idea of having a fruit cake cookie instead of a loaf. It’s easier to have a single-sized serving, and it’s kinda fun!
Not all fruitcakes are created equal. You recipe looks great.
Mmmm…I love my grandmother’s fruitcake, but I havne’t had any others that I like yet. Still, those cookies look SO good! (And your dog – too cute!) I WILL be trying these!
Erica – They are great. I need to tone down my list a bit. There are just too many great things to make. We’ll be eating cookies for months. Ha, ha!
Meg – Thanks. They are very tasty. Probably a lot safer for those who aren’t so sure about fruit cake. 🙂
VeggieGirl – So glad to know i’m not the only one. Ha, ha!
Delightfully – That is a great idea for using dried cherries and sweetening them yourself. It just might work. Your cookies sound great!
laura – Definitely try a homemade version first. 🙂 The store bought ones can be pretty bad. Ha, ha! I like to control my own ingredients adding more cherries and dried pineapple sometimes.
Michelle – Great idea on the sugar substitute. I definitely need to experiment more in that area. Glad to know the syrup works. I will have to try it.
Jenn – I hadn’t thought of that, but it is definitley better portion control!
Dr. Hubbard – I couldn’t agree more. Ha, ha! Thanks.
cathy – Homemade is the best for sure. I hope they work out for you. I really liked them. Macy says thank you. 🙂
I almost missed this! I like fruitcake, too, but as a cookie it’s even better. Check out the recipe for honey saffron fruitcake on the blog From Our Home to Yours (she’s a Foodbuzz friend from Brazil!). BTW, that’s one adorable photo hog! 😎
your pup is so cute – I love that picture!