When it comes to fruitcake, there’s no grey area. You’re either a fan or you’re not. Most fruitcake detractors are pretty adamant about their positions, but these cookies have been known to make some pause and reconsider.When you experience all the flavour of a traditional molasses-and-spice dark fruitcake, translated into a crispy, chewy cookie, even the most ardent fruitcake opponents can become cookie converts.
This dough freezes well, so you can roll them into balls and freeze them, then take them out of the freezer, let thaw for 30 minutes and bake as usual. They may take an extra 1-2 minutes in the oven this way, but you can make as many or as few as you like.
PREP TIME: 15 MINUTES + CHILLING TIME COOK TIME: 12 MINUTES MAKES 24 COOKIES
Recipe courtesy of Barry Parsons, author of Rock Recipes Christmas
- ¾ cup soft, room-temperature butter
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- 1½ tsp ground ginger
- ½ cup chopped glacé cherries
- ½ cup chopped dates
- ½ cup mixed glacé citrus peel (or glacé fruit mix)
- ½ cup roughly chopped toasted
- pecans or walnuts (optional)
- In the bowl of an electric mixer, mix together the butter, sugars, and molasses until well blended.
- Beat in the egg for an additional minute.
- Combine the flour, baking soda, salt, cinnamon, cloves, and ginger and fold into the molasses mixture. Fold in all of the fruit and nuts if you are using them. Cover and chill dough for a couple of hours or overnight.
- Preheat oven to 350°F.
- Roll dough into 1-inch sized balls. Place cookies 2½ inches apart onto ungreased baking sheets lined with parchment paper or silicone baking liners. Press down slightly with the bottom of a water glass. You can dip the water glass in a little flour to prevent it from sticking to the dough.
- Bake for 10 to 12 minutes in the preheated oven.
- Allow to rest on the cookie sheet for a few minutes before transferring them to wire racks to cool.