Jingle Bell Fruitcake Cookies

1/2 cup unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
1 extra large egg
1 Tbsp. apple cider
2 tsp. vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup buttermilk
1/2 cup chopped pecans (or walnuts)
1/4 cup chopped pistachios
1 cup Medjool dates, pitted and chopped (or chopped figs)
3/4 cup glacé-candied red cherries halved
1/4 cup dried apricots, coarsely chopped
1/4 cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add apple cider and vanilla extract and mix until fully blended.

In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; whisk to blend.

Alternately, add dry ingredients and buttermilk to batter and mix until blended.

Fold the chopped nuts and fruit the batter by hand. Chill dough for 10 minutes.

Drop dough by rounded tables spoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with parchment paper or a Silpat.

Bake each cookie sheet for 8-9 minutes, until lightly golden.

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