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Old Fashioned Chewy Fruitcake Cookies

A stack of freshly baked fruitcake cookies loaded with dried fruit, resting on a white plate near a window.
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Bake these chewy fruitcake cookies that capture the rich flavors of traditional holiday fruitcake in a simple, festive cookie form. This recipe uses candied fruit, pineapple, and pecans for a classic taste.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup candied mixed peel (or mixed candied fruit)
  • 1/2 cup chopped candied cherries
  • 1/2 cup chopped pecans
  • 1/2 cup finely chopped candied pineapple
  • 1/4 cup brandy or orange juice (optional, for soaking fruit)

Instructions

  1. If using brandy or juice, soak the candied fruit, cherries, and pineapple in the liquid for at least 30 minutes, or up to 24 hours. Drain any excess liquid before proceeding.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the drained candied fruit, cherries, pecans, and pineapple by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently press the tops slightly if desired.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best chewy texture, do not overbake these cookies. They firm up as they cool.
  • You can substitute walnuts for pecans if you prefer a different nut flavor in your holiday baking.
  • Store these classic holiday treats in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://www.unfoldrecipes.com/fruitcake-cookies-old-fashioned-chewy-recipe/