- 1/2 cup butter
- 1 cup light brown sugar
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/4 cup bourbon, rum, brandy, or apple juice
- 1/4 cup boiled cider, apple juice concentrate, or cherry concentrate
- 1 teaspoon King Arthur Vietnamese cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon espresso powder, optional
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 9 cups chopped dried fruit and nuts ( I used a combination of King Arthur Favorite Fruit Blend, KAF Candied cherries, Trader Joe's uncrystallized candied ginger, pecans & walnuts)
One word: addicting.
These are a second take on fruitcake cookies from the King Arthur Flour website. I knew I wanted to make fruitcake cookies for Christmas, but I was put in a tough position trying to choose between Ina and King Arthur’s recipes….so I made both. That’s right, a fruitcake cookie throwdown right in my very kitchen. I really wanted to choose a winner, but the truth is that they are both equally delicious in different ways. Ina’s cookie is a crisp, delicate, buttery shortbread, while these fruitcake drops are chewy and bursting with flavor. Similar to a real fruitcake, these cookies can be stored for up to several weeks! However, they are so incredibly tasty, good luck trying to keep them for a couple of days.
The one category that Ina’s cookie did prevail, was appearance. The colors of the dried fruit were bold and bright against the light colored shortbread. I blame myself for overmixing the King Arthur version, causing the candied cherries to tint the cookies a pinkish color. The next time I make these, I will put some of the fruit and nut mixture aside to sprinkle on the top of the cookies right before baking. Also, make sure to check your cookies around 16 minutes (I burned the pan of cookies that I had put on the bottom rack of my oven!)
Check out these Fruitcake Shortbread Cookies. I’ll let you decide, which recipe you like best.
*This recipe makes a lot of cookies so cut in half for a smaller number of servings.
1) Preheat the oven to 325°F. Line baking sheets with parchment paper.
2) In a large bowl (of a standmixer), mix together the butter, sugar, salt, and baking powder untilsmooth.
3) Add the eggs, and beat until smooth and creamy.
4) Add the liquor (I used Captain Morgan’s Spiced Rum) and boiled cider (recommended)/juice/concentrate and mix, scraping the sides of the bowl. The batter will appear curdled; that’s OK.
5) Add the spices; the espresso powder and the flour. Mix until smooth.
6) Stir in the fruit. The batter will be heavy and sticky; this is best done slowly with a stand mixer, or using a heavy spoon and lots of muscle power. Do not overmix or batter will turn pink!
7) Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball. Space them on the baking sheets, leaving about 1″ to 1 1/2″ between them; they won’t spread much.
8) Bake the cookies for 18-20 minutes. They’ll appear fairly set, but may still be very slightly shiny/wet looking when you remove them from the oven. The bottoms will be lightly browned. They may not look done, but they will set.
Check out the King Arthur Flour website for all of these amazing products!