Fruitcake Cookie "Jewels"
Festive fruitcake cookies with chopped candied fruits, nuts, and raisins, topped with cherry halves. Perfect for holiday treats or special occasions, offering rich, fruity flavors.
Ingredients
Instructions
- Combine flour, salt, and soda in a bowl.
- Cream shortening; add sugar and eggs, beating until fluffy.
- Add buttermilk alternately with the flour mixture.
- Stir in nuts, chopped fruits, and raisins.
- Chill dough for several hours.
- Drop teaspoon-sized portions onto lightly greased cookie sheets, spacing about 2 inches apart.
- Top each cookie with a candied cherry half.
- Bake at 375°F (190°C) for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also add a splash of vanilla extract to enhance the overall taste. If you're short on time, you can skip chilling the dough, but it helps in achieving a better texture. To cut down on sweetness, reduce the amount of candied fruits slightly or use unsweetened dried fruits instead.
Serving Suggestions
These Fruitcake Cookie 'Jewels' are delightful on their own, but you can serve them alongside a warm cup of tea or coffee for a cozy treat. They also make a festive addition to holiday cookie platters, pairing beautifully with Alice'S Lemon Bars(Absolutely Divine!). For an extra touch, consider drizzling a simple glaze over the top before serving.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To enjoy them warm, simply reheat in the oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cookie "Jewels" contains roughly 2448 calories, with 43g protein, 394g carbohydrates, and 87g fat. It is an excellent source of protein (85% of the Daily Value), potassium (75% of the Daily Value), and calcium (62% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 1499mg per serving (65% of the Daily Value).
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 different types of nuts in this recipe?
Absolutely! Feel free to substitute with your favorite nuts such as walnuts, pecans, or even almonds. Just ensure that the nuts are chopped to a similar size to maintain even distribution within the cookies.
What can I do if I don’t have buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 2/3 cup of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a homemade buttermilk replacement that works perfectly in this recipe.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool. Avoid overbaking to keep them moist and chewy, which is ideal for this type of cookie.
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).