Pecan Fruitcake Cookies
9
- Prep Time20 min
- Total Time20 min
- Makes40 to 45 cookies
Roberto Caruso
This recipe captures all the layered tastes of a classic fruitcake - in a fraction of the time.
Ingredients
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup butter, at room temperature
1/2 cup packed brown sugar
1 egg
2 tbsp dark rum, or 1/2 tsp rum extract and 2 tbsp water
1 tsp vanilla
2 cups coarsely chopped red and green glacé cherries
1/2 cup finely chopped candied lemon or orange peels
1/2 cup chopped pecans, or walnuts
1/2 cup chocolate chip
Instructions
Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don't worry if it separates—it will come together when flour mixture is added. Gradually beat in flour mixture. Then, using a wooden spoon, stir in cherries, orange peel, pecans and chocolate chips. Dough will be thick and chunky.
Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.
Nutrition (per serving)
Calories 70, Protein 1g, Carbohydrates 13g, Fat 2g.
CRANBERRY
Stir 1 tsp (5 mL) finely grated orange peel into flour along with spices. Place 1 cup (250 mL) dried cranberries, 1 cup (250 mL) raisins and 2 tbsp (30 mL) dark rum in a small bowl. Microwave until warm, 1 min. Use in place of dried fruits in main recipe. Omit chocolate chips. Prepare dough and bake as directed. Place 6 oz (168 g) chopped white chocolate (about 1 cup/250 mL) in a microwave-safe bowl. Microwave on medium until almost melted, 4 to 5 min. Stir until melted. Dip half of each cookie in chocolate. Set on a parchment-lined baking sheet to firm up. Makes 40.
CASHEW
Use 1/2 cup (125 mL) chopped glacé Christmas mix and 1/2 cup (125 mL) coarsely chopped toasted cashews in place of dried fruits, nuts and chocolate chips in main recipe. Prepare dough and bake as directed. Place 1/2 cup (125 mL) chopped semi-sweet chocolate in a small bowl. Microwave on medium until almost melted, 3 min. Stir until melted. Using tines of a fork, drizzle over cookies. Makes 40.
CHRISTMAS BARS
Prepare batter. Turn into a 9-in. (2-L) square baking dish. Bake until top is firm and dark golden, 30 min. Set pan on a rack to cool. For icing, beat 1/4 cup (50 mL) room-temperature butter with 2 cups (500 mL) icing sugar, 2 tbsp (30 mL) milk and 1/2 tsp (2 mL) almond extract until creamy. Spread overtop. Makes 18.
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