“Sliced Fruitcake Cookies”

Don’t say it as I can you saying, not fruitcake mix. You can’t always judge a book by it cover. I have no doubt these Sliced Fruitcake Cookies will change your feelings. Give these cookies a try for nostalgia’s sake.

Many of you have grown up with family members who still use fruitcake mix during the holidays. No, it’s not all that tasty by itself but combined with right ingredients you can make delectable cookies and breads. Think Panettone for example.

Sliced Fruitcake Cookies

I’m guessing you like slice and bake cookies. Easy as making the dough, rolling into logs, chill, slice and bake. The edges of these cookies are coated in powdered sugar after baking. Hence, the reason for the snowy white edges for a finishing touch to your cookies. Kind of like curb appeal wouldn’t you say. Checkout some other dried fruit recipes like “Candied Cherry Pecan Snowballs” and “Spiced Citron Pecan Nuggets”.

Sliced Fruitcake Cookies

This is another easy recipe adapted from Food Network Magazine’s Holiday Cookie Cookbook. To make these cookies, you may have to make a trip to the liquor department. Your trip may also include purchasing the dried fruits needed in the recipe. Otherwise, you’re all set. Feel free to make these cookies a day or two in advance wrapped in plastic. Your dough can be frozen for later baking if desired.

Sliced Fruitcake Cookies

The addition of amaretto gives the cookies a fantastic flavor. Think of cherry as an enhancer to these beautiful cookies. Bake them until golden brown and allow to cool completely before moving to wire rack. You may find they taste better the next day. I think so.

Imagine a soft-pillowy center then toward the edges you have the texture of shortbread, buttery and crisp that melts in your mouth. The dried fruit adds a flavorful addition of sweet tidbits and chewiness. Cover edges in powdered sugar and you have a winner. Happy Baking! Drop me a line if you make this recipe.

Sliced Fruitcake Cookies

 

Sliced Fruitcake Cookies

1/3 cup Zante currants

1/3 cup Amaretto, warmed

2 sticks (1 cup) salted butter, room temperature

2 cups plus 2 T. all-purpose flour

¾ cup almond flour

2/3 cup granulated sugar

3 T. nonfat dry milk powder

¼ t. fine sea salt

1 large egg, lightly beaten

½ cup candied citron

½ cup candied fruitcake mix

Confectioners’ sugar, for dusting

 

Warm amaretto in a small saucepan until steam rises but not boiling. In a small bowl add currants and pour in amaretto to cover currants. Allow to soak for at least 30 minutes to 24 hours. Set aside.

In bowl of stand mixer, beat butter, 2 cups flour, almond flour, granulated sugar, milk powder, salt and egg on low speed until combined and not fluffy, about 1 minute.

Mix in currants with amaretto. Combine 2 T. flour with citron, and fruitcake mix, stir into batter with a wooden spoon.

Divide dough in half and place on sheets of plastic wrap. Roll into 12- inch logs and wrap tightly. Freeze logs for 5 hours or chill overnight. I recommend chilling if you’re not baking the cookies right away.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper.

Remove cookie dough from refrigerator. Slice into ½-inch thick rounds. And place 1-inch part on prepared cookie sheets. Bake for 18 to 20 minutes until light brown around the edges, rotating cookie sheet halfway through baking. Thickness of slices also determine baking time. Let cool 5 minutes before moving to wire rack to cool completely.

Roll edges of cookies into confectioners’ sugar and serve.

Store cookies in airtight container.

 

Makes about 36 to 48 cookies.