Fruitcake Cookies

Name: Fruitcake Cookies
Total time: 40 min
Yield: 2 - 4 dz.
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. Kosher salt; 1 c. (2 sticks) unsalted butter, at room temp; 3/4 c. sugar; 1 large egg; 1 1/2 tsp. pure vanilla extract; 1/3 c. chopped candied citrus (orange and lemon); 1/3 c. chopped pistachios; 1/2 c. dried cranberries

By The Good Housekeeping Test KitchenPublished: Nov 30, 2018

Mike Garten

Yields:

2 - 4 dz.

Total Time:

40 mins

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Take the best part of Grandma's fruitcake (the dried fruit!) and turn it into an on-the-go treat.

Note: The total time does not include chilling and cooling time.

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Ingredients

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
Kosher salt
1 cup
(2 sticks) unsalted butter, at room temp
3/4 cup
sugar
1
large egg
1 1/2 tsp.
pure vanilla extract
1/3 cup
chopped candied citrus (orange and lemon)
1/3 cup
chopped pistachios
1/2 cup
dried cranberries

Directions

1. Step 1In a large bowl, whisk together flour, baking powder, and salt.
2. Step 2In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
3. Step 3Fold in candied citrus, pistachios, and dried cranberries.
4. Step 4Shape dough into two 2-inch-thick logs. Wrap and flatten slightly to create an oval; freeze 20 min.
5. Step 5Heat oven to 350°F. Line baking sheets with parchment paper. Slice 1/2 inch thick and place on prepared sheets.
6. Step 6Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 14 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.