Description
Delicious buttery shortbread cookies filled with finely diced candied fruit and crunchy chopped almonds, enhanced with dry sherry and lemon for a festive twist. These Fruitcake Cookies are perfect for holiday parties and gift-giving, combining the flavors of traditional fruitcake in an easy-to-make cookie form.
Ingredients
Scale
Fruit and Nuts
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
Wet Ingredients
- 1 tablespoon dry sherry
- 2 teaspoons freshly squeezed lemon juice
- ½ cup (4 oz/115 g) butter, at room temperature
- 1 large egg yolk, at room temperature
Dry Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¼ teaspoon mixed spice
- ½ teaspoon salt (total divided as ⅛ teaspoon and ¼ teaspoon)
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- ½ teaspoon lemon zest
Instructions
- Prepare Fruit and Nuts: Finely dice the candied fruit and chop the almonds. Set aside in a bowl.
- Mix Sherry and Lemon: In a small separate bowl, combine dry sherry, freshly squeezed lemon juice, and lemon zest. Stir well and let it infuse for a few minutes.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, mixed spice, and salt until evenly blended.
- Cream Butter and Sugars: Using a mixer or by hand, cream the room temperature butter with granulated sugar and dark brown sugar until light and fluffy, about 3-5 minutes.
- Add Egg Yolk and Sherry Mixture: Beat in the egg yolk and then gradually add the infused sherry and lemon juice mixture into the butter-sugar mix, blending thoroughly.
- Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined to form a dough.
- Fold in Fruit and Nuts: Gently fold in the finely diced candied fruit and chopped almonds until evenly distributed throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for approximately 1 hour to firm up, making it easier to shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Shape Cookies: Roll dough into small balls or shape into desired cookie shapes and place them on the baking sheets, spacing them about 1-2 inches apart.
- Bake Cookies: Bake in the preheated oven for 20 minutes until the edges are lightly golden and the cookies feel set.
- Cool: Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before serving or storing.
Notes
- Ensure butter and egg yolk are at room temperature for better mixing and texture.
- Chilling the dough helps the cookies hold their shape and improves texture.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- For a nut-free version, substitute almonds with additional candied fruit or chopped dried fruit.
- Dry sherry adds authentic flavor, but you can substitute with brandy or orange juice if preferred.
- Use finely diced candied fruits to ensure even distribution and pleasant bite-size pieces.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
