Fruitcake Cookies with Pecans and Candied Fruit (Print-Friendly Version)

Candied cherries, pineapple and pecans are folded into a butter-and-buttermilk cookie dough. Chop the additions small enough to fit comfortably in each portion. These cookies use candied fruit rather than juicy fresh fruit, and their dense texture does not require an invented leavening ingredient.

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# Ingredients You’ll Need:

→ Base

01 - 1 cup crushed pecans

02 - 1 cup candied cherries, roughly chopped

03 - 1 cup candied pineapple, roughly chopped

→ Wet Ingredients

04 - 1/2 cup unsalted butter, room temperature

05 - 1 large egg

06 - 1/4 cup buttermilk

→ Dry Ingredients

07 - 1 cup granulated sugar

08 - 1 3/4 cups all-purpose flour

09 - 1/2 teaspoon salt

# How to Make It:

01 - Heat the oven to 350°F and line baking trays. Chop candied cherries, pineapple and pecans into small pieces.

02 - Cream softened butter with sugar until evenly lighter. Beat in egg and buttermilk, scraping the bowl.

03 - Mix flour and salt separately and fold into the wet mixture just until combined. Fold in the fruit and nuts until distributed.

04 - Drop even tablespoon-size portions onto cool lined sheets with about two inches between them. Bake about ten to twelve minutes, continuing as needed for lightly golden edges and set centers.

05 - Leave on the tray briefly until firm enough to lift. Cool completely before storing in a covered container.

# Extra Suggestions:

01 - Not directly.

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