“Candied Fruit Minis”

Giving where credit is due, I have to praise this cookie recipe from Martha Stewart I found some time ago. This is the most basic yet flavorful cookie dough around. The dough is so versatile and easy to work with that the combination of your favorite ingredients are endless. Don’t hesitate to add whatever you like in a cookie especially during the holidays with my Candied Fruit Minis.

I call them Candied Fruit Minis because they’re made into bite-sized shapes. When you walk past a cookie jar, grab a couple to fulfill that desire for a bite of something sweet. Because these Candied Fruit Minis are not super sweet, you can fulfill that guilty pleasure without thinking I just ate a ton of sugar. I call this the recipe of little nibblers. Small and dainty and full of satisfying buttery taste. Candied Fruit Minis are not a soft cookie but not rock hard either. I find the texture to be perfect with a slight crunch.

Candied Fruit Minis

Of course I bake with real butter and Candied Fruit Minis are filled with real thing. Use unsalted butter as not to have a salty cookie. If you use salted butter, then omit the salt in the recipe. As for ingredients in these cookies, use whatever you like. I have given you the variations I used this holiday season. Each has a different flavor profile. Toasting the nuts leaves an enhanced nuttiness when added. The candied fruit adds just the right amount of sweetness when added so with each bite comes a bite of sweet. Growing up I was never a huge fan of candied fruit or fruit cake mix. Citron on the other hand I just love. I’m not sure why that is, I just do. I love this cookie.

Candied Fruit Minis

Another reason why I make this beloved recipe and you’ll love too is the fact I can make different shapes. The shapes give your serving platter character. Most noteworthy, the shapes allow the ingredients to be seen which I find cute. Hilarious, right? Only I would think of this but this keeps the conversation going. People are always intrigued about how shapes are made. Candied Fruit Minis are the perfect recipe to make and shape anyway you like. This is a fun recipe for kids as well. Kids will have a blast creating their own whimsical ideas. Go for it and let your imagination run wild. Use can use mini cookie cutters if you flatten the dough into discs but I find rolling and slicing is easiest.

Candied Fruit Minis

So this Christmas try this basic cookie dough and come up with your own creations. Use the measures I have given you as a guideline for variations. I’ve taken out all the guess-work. You’re welcome! And again add whatever you and your family love most. The basic cookie dough recipe can easily be doubled or tripled which I did. I just divided the dough into thirds and created to my heart’s content. Everyone will enjoy these little gems and I’m pretty everyone will ask for the recipe. They taste like you spent a bit of time in the kitchen and you really didn’t. Happy Nibbling will be had by all. Make the dough ahead of time then slice and bake when ready. Candied Fruit Minis keep extremely well in airtight containers which is a plus. Thank you Martha for an awesome recipe. Have some in your kitchen and happy baking!

Candied Fruit Minis

 

Candied Fruit Minis

Basic Cookie Dough:

3 cups unbleached all-purpose flour

3/4 t. baking powder

1/2 t. kosher salt

2 sticks (1 cup) unsalted butter, softened

1 cup granulated sugar

1 large egg

2 t. pure vanilla extract

Various candied fruits and nuts

To make cookie dough, whisk together flour, baking powder and in a large mixing bowl and set aside.

In bowl of stand mixer, beat butter and sugar until pale and fluffy, about 3 – 4 minutes. Beat in egg and vanilla. Reduce mixer speed to low and add in flour until combined. Proceed by adding in fruit and/or nut variations for cookies. (Variations can be found below).

Once variations are added, turn dough out onto pieces of plastic wrap, shaping into desired shaped logs. Chill cookie dough in refrigerator at least 2 hours to overnight.

Heat oven to 350 degrees. Slice cookies into ¼-inch slices and place on parchment paper-lined cookie sheets. Bake for 12 minutes or until bottoms are lightly browned. Remove from oven and let sit one minute before moving to wire racks to cool completely. Store cookies in airtight containers.

Cookie variations:

Square Candied Red Cherry and Toasted Almond: Add 1/2 cup chopped red candied cherries and 1 cup toasted and chopped sliced almonds to cookie dough. Shape into square-shaped logs and proceed with recipe.

 

Rectangle Citron and Toasted Almond: Add 1/2 cup citron and 1 cup toasted and chopped sliced almonds to cookie dough. Shape into rectangle shaped logs and proceed with recipe.

 

Round Fruit Cake Mix: Add 1 ½ cups candied fruit cake mix to cookie dough. Shape into round logs and proceed with recipe.

 

Round Pistachio and Candied Green Cherry: Add 1/2 cup chopped green candied cherries and 1 cup chopped pistachios to cookie dough. Shape into round logs and proceed with recipe.

 

Recipe adapted from MarthaStewart.com