Description
Delightfully buttery shortbread-style Fruitcake Cookies loaded with festive candied fruit and finely chopped almonds. These cookies offer a perfect balance of sweet, tangy, and nutty flavors, enhanced by a hint of dry sherry and aromatic lemon zest. Ideal for holiday celebrations or gift-giving, they are easy to make ahead and sure to impress.
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
- ⅛ teaspoon salt
- ¼ teaspoon salt
- 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: In a bowl, combine the finely diced candied fruit and chopped almonds. Set aside to incorporate into the dough later.
- Mix Wet Ingredients: In a separate large bowl, cream together the butter, granulated sugar, and dark brown sugar until light and fluffy using a mixer or wooden spoon. Add the egg yolk, dry sherry, freshly squeezed lemon juice, and lemon zest, mixing well until fully blended.
- Add Dry Ingredients: In another bowl, whisk together the all-purpose flour, mixed spice, and both measures of salt. Gradually add this dry mixture to the wet ingredients, stirring to form a soft and cohesive dough.
- Incorporate Fruit and Nuts: Gently fold the prepared candied fruit and almonds into the dough until evenly distributed.
- Shape Cookies: Roll the dough into small, uniform balls or portions, placing them spaced apart on baking sheets lined with parchment paper or silicone mats.
- Bake Cookies: Preheat the oven to 325°F (163°C). Bake the cookies for 20 minutes or until firm to touch and lightly golden on the edges.
- Cool and Store: Remove cookies from the oven and let them cool completely on wire racks. Once cooled, store them in an airtight container to maintain freshness. These cookies can be made ahead and stored for gifting or holiday parties.
Notes
- Ensure butter and egg yolk are at room temperature to achieve the best dough texture.
- Finely dice the candied fruit to allow even distribution in the cookie and prevent large chunks.
- If you prefer a non-alcoholic version, substitute dry sherry with apple juice or orange juice.
- Use mixed spice or substitute with cinnamon and nutmeg for a warm, spiced flavor.
- Cookies can be stored for up to two weeks in an airtight container or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
