It’s that time of year again. The weather is getting colder, winter holidays are on everyone’s minds and time for the 2nd annual #HousefulofCookies blog hop. Led by Natasha of Houseful of Nicholes, 24 other bloggers and I will bring you 25 Days of Cookies.
This year, I decided to go with Fruitcake Cookies. I know, I know. The word fruitcake conjures up images of bricks of uneaten cake that could be used as a doorstop. But stick with me here.
In my family, fruitcake is a holiday tradition. Freshly baked, fluffy cake made in a tube pan based on my grandmother’s recipe. Memories, light the corners of my mind.
Anyway, I thought this year it would be interesting to make fruitcake in cookie form. I found a recipe in Country Living and modified it to be gluten-free and use supplies I had on hand.
Adapted from Country Living recipe. Makes approximately 5 dozen cookies.
- 1 3/4 cup gluten-free flour suitable for cakes, divided (I used King Arthur Flour Measure for Measure Flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/2 cup chopped pecans, toasted
- 1/2 cup chopped pistachios
- 1/2 cup (1 stick) unsalted butter, at room temperature ( I used Irish butter)
- 1 cup packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup finely chopped Maraschino and green cherries
- 1/4 cup finely chopped candied pineapple
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cognac (or brandy as in original recipe)
- 1 to 2 teaspoons milk
- Preheat oven to 350°F. Line two baking sheets with parchment paper or baking mats. Mix together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl.
- Beat butter and brown sugar on medium speed until light and fluffy, about 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, about 1 to 2 minutes. Stir in nuts and flour mix, cherries, and pineapple until evenly incorporated. Using a ½ tablespoon measuring spoon, scoop dough and place about 2 inches apart on prepared baking sheets.*note: I noticed that the cookie dough doesn’t spread much while baking so I pressed the cookies down lightly into shape.* Bake, rotating sheets halfway through, until golden brown, about 14 minutes. Cool on baking sheets on wire racks for 10 minutes; remove to the racks to cool completely.
- Whisk together confectioners’ sugar, Cognac, ½ teaspoon vanilla, and 1 teaspoon milk (add more if glaze is too thick). Drizzle over cooled cookies. Let sit, at room temperature, until glaze is set.
Thanks for stopping by and tomorrow check out out next blogger A Real Urban Mom.