Fruit Cake Christmas Cookies
Festive fruit cake cookies with candied pineapple, cherries, and crunchy pecans offer a chewy, sweet treat perfect for holiday celebrations and cookie exchanges.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add beaten egg yolk and mix well.
- Stir in sifted flour and salt until combined.
- Beat egg white until stiff peaks form and fold into the mixture.
- Add 1 cup chopped pecans and mix gently.
- Fold in finely chopped green candied pineapple and red candied cherries.
- Preheat oven to 350°F (175°C).
- Drop 1/2 teaspoon of batter onto an ungreased cookie sheet, spacing 2 inches apart.
- Bake for about 10 minutes or until lightly golden; do not overbake if you prefer chewy cookies.
Tips & Substitutions
To enhance flavor, consider adding a splash of vanilla extract or a pinch of nutmeg. If you don't have candied fruit, dried fruit like raisins or cranberries can be a great substitute. For a nut-free version, omit the pecans or replace them with sunflower seeds. Make sure to sift the flour for a lighter texture, just like in American recipes.
Serving Suggestions
These Fruit Cake Christmas Cookies pair beautifully with a cup of tea or coffee, making them perfect for holiday gatherings. Serve alongside other festive treats like Harvest Pumpkin Bread or a cheese platter for a delightful dessert table. They also make great gifts when packaged in decorative tins.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. To enjoy them warm, simply reheat in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake Christmas Cookies contains roughly 132 calories, with 2g protein, 16g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts instead of pecans?
Absolutely! Feel free to substitute pecans with walnuts or almonds based on your preference. Just ensure that the nuts are chopped finely to maintain the cookie's texture and ensure even distribution throughout the batter.
How do I adjust the recipe for a gluten-free version?
To make this recipe gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper binding. Additionally, check that your candied fruits are gluten-free as some brands may have cross-contamination.
What can I do if I don't have candied fruit?
If candied fruit isn't available, you can use dried fruit such as chopped dates, figs, or apricots. Soak them in warm water for a few minutes to soften before mixing them into the batter. This will provide a similar sweetness and texture to the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).