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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
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
- 1. 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.
- 2. Drop dough by tablespoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts
1 cookie: 118 calories, 7g fat (3g saturated fat), 14mg cholesterol, 65mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
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