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Fruitcake Christmas Cookies

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies —the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups dates, finely chopped
  • 4 ounces red candied cherries, halved
  • 4 ounces candied pineapple, diced
  • 1/2 cup whole hazelnuts, toasted
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped walnuts

Directions

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
  • Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven until fragrant and lightly browned, 7-10 minutes, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Nutrition Facts
1 cookie: 265 calories, 15g fat (6g saturated fat), 33mg cholesterol, 168mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 3g protein.
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