Description
Delight in these buttery shortbread Fruitcake Cookies packed with festive candied fruit and chopped almonds, perfectly spiced with lemon and mixed spice. These cookies are easy to prepare make-ahead treats ideal for holiday parties and gifting.
Ingredients
Scale
Fruit and Nuts
- 1 ⅓ cups (8 oz/225 g) candied fruit, finely diced
- ½ cup (2 ½ oz/71 g) almonds, finely chopped
Wet Ingredients
- ½ cup (4 oz/115 g) butter, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon dry sherry
- 2 teaspoons freshly squeezed lemon juice
Dry Ingredients & Seasoning
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- ½ teaspoon lemon zest
- ¼ teaspoon mixed spice
- ⅛ teaspoon salt (for fruit mixture)
- ¼ teaspoon salt (for dough)
Instructions
- Prepare Fruit Mixture: In a small bowl, combine the finely diced candied fruit, chopped almonds, dry sherry, 2 teaspoons lemon juice, ½ teaspoon lemon zest, and ⅛ teaspoon salt. Stir well and set aside to infuse flavors while preparing the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, mixed spice, and ¼ teaspoon salt to evenly distribute the spices and salt through the flour.
- Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter with granulated sugar and dark brown sugar until the mixture is light and fluffy, about 3 to 5 minutes using an electric mixer on medium speed.
- Add Egg Yolk: Beat in the large egg yolk to the creamed butter and sugar mixture until fully incorporated, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing gently until just combined to form a soft dough. Avoid overmixing to keep the cookies tender.
- Fold in Fruit Mixture: Gently fold the prepared candied fruit and almond mixture into the dough until evenly distributed.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 1 hour and 30 minutes to firm up for easier handling and better texture in the cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Scoop teaspoon-sized portions of dough and roll into balls. Place them spaced about 1 inch apart on the prepared baking sheets, flattening each slightly with the palm of your hand or the bottom of a glass for even baking.
- Bake: Bake for 20 minutes until the edges are slightly golden and the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter and egg yolk are at room temperature for better mixing and texture.
- Chilling the dough is important to prevent spreading and to develop flavors.
- You can substitute dry sherry with brandy or orange juice if preferred.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Use parchment paper to avoid cookies sticking to the baking sheets.
- Adjust the amount of candied fruit or nuts based on personal preference for a more or less chunky cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
