Fruitcake Cookies
Fruitcake Cookies requires about 45 minutes from start to finish. For 33 cents per serving, you get a dessert that serves 24. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 104 calories. This recipe is liked by 24 foodies and cooks. Head to the store and pick up vanillan extract, salt, eggs, and a few other things to make it today. Christmas will be even more special with this recipe. It is brought to you by Amys Healthy Baking. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 7%, this dish is very bad (but still fixable). Similar recipes include Better-Than-Fruitcake Cookies, Fruitcake Cookies, and Fruitcake Cookies.
Servings: 24
Ingredients:
2 tbsp diced dried apricots
1 ½ tsp baking powder
6 tbsp brandy
¾ c brown sugar
4 tbsp butter, melted and cooled
1 ½ tsp cornstarch
2 tbsp diced dried cranberries
2 tbsp dried blueberries
2 eggs, room temperature
2 tbsp diced figs
2 c all-purpose flour (measured correctly)
1 tsp ground cinnamon
¼ tsp salt
4 tsp vanilla extract
Equipment:
plastic wrap
bowl
paper towels
whisk
baking paper
baking sheet
oven
frying pan
Cooking instruction summary:
In a small bowl, combine the apricots, figs, cranberries, blueberries, and brandy. Cover with plastic wrap, and chill for 4-6 hours, or up to 24. Once the fruit has absorbed most of the liquid, drain the brandy and lay the dried fruit on a paper towel, blotting off any excess.In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Fold in the dried fruit. Chill the cookie dough for at least 30 minutes.Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.Divide the cookie dough into 24 balls. Place on the prepare sheets, and flatten each to about ¾” thick. Bake at 350°F for 11-13 minutes. Cool the cookies on the pan for 10 minutes to complete the cooking process before turning out onto wire racks.
Step by step:
1. In a small bowl, combine the apricots, figs, cranberries, blueberries, and brandy. Cover with plastic wrap, and chill for 4-6 hours, or up to 2
2. Once the fruit has absorbed most of the liquid, drain the brandy and lay the dried fruit on a paper towel, blotting off any excess.In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl.
3. Add in the flour mixture, stirring just until incorporated. Fold in the dried fruit. Chill the cookie dough for at least 30 minutes.Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.Divide the cookie dough into 24 balls.
4. Place on the prepare sheets, and flatten each to about ¾” thick.
5. Bake at 350°F for 11-13 minutes. Cool the cookies on the pan for 10 minutes to complete the cooking process before turning out onto wire racks.
Nutrition Information:
covered percent of daily need
