These fruit cake cookies defy all the negative stereotypes about fruit cake. The recipe is an old family recipe, and one that I make every Christmas holiday season.
Using a stand mixer (or handheld mixer), cream together butter, powdered sugar, and egg. In a separate bowl, whisk together flour and cream of tartar until well-incorporated. Add the flour mixture to the butter mixture slowly, blending after each addition until dough forms. Stir in remaining ingredients (candied cherries and pineapples and pecans).
Turn dough out onto waxed paper and divide into two equal parts. Roll each into a log, 2 1/2 inches in diameter. Wrap in waxed paper and freeze until firm, approximately 1 hour.
Place the oven rack in the middle position and preheat to 375 degrees F. Slice each log into 1/4 inch thickness. Bake for 12-14 minutes or until light brown. Cool on a wire rack until room temperature.
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Made these. They got raves. My husband, who doesn’t like fruit, LOVED these cookies, too! I added candied lemon peel, too. Yum. And very easy. I made the dough the day before, stuck it in the fridge (not the freezer) and baked them the next day. Do be sure to mix the fruit in by hand, as the mixer will break it up and the cookie won’t look as pretty!
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Jeanne (aka NanaBread) on 12.2.2010
These are so pretty, and they sound fabulous. I’m adding them to my Christmas baking list. Thanks for sharing!
tlsintexas on 12.2.2010
I can’t wait to make these!! Thanks for sharing!