Who loves Fruitcake? This holiday cookie recipe offers all the wonderful elements of a fruitcake without the heavy texture. Fruitcake Cookies are my new favorite cookie this year.
I’ve been working on many new holiday cookie recipes, but this one is the supreme winner, in my opinion.
I love everything in traditional fruitcake, but not the cake itself.
Rum, zippy winter spices, citrus zest, cherries and other fruit, nuts… I adore all those flavors.
Yet I can’t get over the density of a classic fruitcake, and those horrible green cherries.
So I took all the elements in a fruitcake and made light and bright Fruitcake Cookies.
Smart, right? I’m feeling pretty smart today.
It’s a unique holiday cookie recipe that tastes like heaven.
Flavors that I believe resonate in our minds as holiday favorites.
The spices definitely give the dough that little extra something, every cookie needs.
As with all roll-out holiday cookie recipes, make sure to chill the dough before rolling and cutting into rings.
Then bake, cool and glaze.
While the glaze is still wet, press small chunks of dried fruit, nuts, and seeds on the top of the Fruitcake Cookies.
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