Fruitcake Cookies

  • prep time30 min
  • total time 50 min
  • serves 60

These are the ultimate holiday cookie!

360 Ratings
Directions for: Fruitcake Cookies


½ lb(s) dried figs

¼ lb(s) raisins

2 oz candied cherries, coarsely chopped

2 oz dried apricots, coarsely chopped

1 Tbsp honey

2 Tbsp dry sherry

1 Tbsp lemon juice, freshly squeezed

6 oz pecans, chopped

Kosher salt

½ lb(s) unsalted butter, at room temperature

½ tsp ground cloves

½ cup superfine sugar

⅓ cup light brown sugar, firmly packed

1 extra-large egg

2 ⅔ cups all-purpose flour


1. Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

3. Preheat the oven to 350 °F.

4. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

See more: Christmas, Fruit, Nuts, Dessert, Cookies, Snack

More Recipes You'll Love