Last Updated: | First Published on: by Hari Chandana Ponnaluri
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Christmas Fruitcake Cookies – Rich, fruity, nutty, and delicious eggless cookies for Christmas!
What are fruitcake cookies?
Fruitcake cookie is a rich, delicious, and flavorful festive cookie that can be made in no time. These Christmas cookies are super easy to make and perfect for the holiday season.
I have used almonds, cashews, and pistachios to make these cookies. You can use any of your favorite nuts.
This is an eggless cookie recipe, I have used some milk in the place eggs to make egg-free cookies.
Ingredients & Substitutions:
Plain flour / all-purpose flour
Unsalted Butter – If you are using salted butter, skip adding salt.
Dates – Chop the dates into small pieces and add them to the dough.
Mixed Nuts – I have used almonds, cashews and pistachios in this recipe. But you can use any of your favorite cookies such as pecans, walnuts and hazelnuts.
Mixed Fruits – I have used tutti frutti here, candied cherries and candied pineapples are perfect for this recipe. Feel free to use whatever candied fruit you have.
Raisins or dried cranberries can also be used.
Milk – You will need a little milk in this recipe.
Sugar – Either white or brown sugar would work well.
Vanilla
How long can you store the unbaked cookie dough?
You can store it in the refrigerator for 4-5 days or freeze it for about 2 months.
Can you freeze the baked cookies?
Yes, they freeze extremely well. You can freeze them for up to 2 months.
They are perfect to make during Christmas and can make a great edible gift.
They are great when served with coffee or tea.
Step by step instuctions:
Preheat oven to 180 degrees C. Line the baking tray with parchment paper and set aside.
Take the butter and sugar in a mixing bowl and whisk until creamy, light and fluffy.
Add vanilla essence and salt to the butter mixture and whisk until well combined.
Add the flour and baking soda to the butter mixture and knead it to make a soft dough.
Sprinkle 1-2 tablespoons of milk if needed.
Add finely chopped dates, mixed tutti fruttiand chopped nuts to it. I have used almonds, cashews and pistachios here.
Combine well.
Divide the prepared cookie dough into 12 equal portions and place them on the prepared baking tin or tray. These cookies won’t spread much. So flatten them a bit if needed.
Bake them in the preheated oven at 180 degrees C for about 18-22 minutes or until edges are lightly browned.
Let them cool completely and store in an airtight container.
Peanut Butter Blossoms are America's favorite Christmas cookie, based both on total number of pageviews from the U.S. population as a whole, and number of states that ranked it as their top cookie (which is six, by the way).
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness.
After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
When cookies turn out underbaked, they can still be salvaged. Quickly return them to the oven if they're fresh, or reheat at a lower temperature if they've cooled. For cookies too soft to crisp, repurpose them in desserts like parfaits or trifles. These strategies ensure no batch of cookies is wasted.
Modern Christmas cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars, so along with the caramelizing sugar, proteins in the cookie begin to brown, producing a rich, nutty, toasted flavour. This is the same reaction that occurs in bread and seared steak.
You'll find that most of your favorite Christmas cookie recipes can be made anywhere from a month to six months before the 25th of December. (Consult this handy how-to guide to the matter.) Generally, most recipes will be best if baked and then frozen.
While cookies can last in the fridge for two weeks, eating them sooner is better. (We recommend storing a few in the refrigerator for eating in a few days and freezing the rest if eating more than four days after baking.)
The USDA website says that generally, cookies can be stored at room temperature for two to three weeks or refrigerated for two months. If you find yourself with more cookies than you can eat in that time frame, consider putting the baked cookies in a sealed container in the freezer.
If your cookies are consistently turning out raw or undercooked, you may need to adjust the baking time and temperature. Here are some tips to ensure your cookies are perfectly baked: Baking time: Increase the baking time in small increments, keeping a close eye on the cookies to prevent over-baking.
Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.
Light colored cookies with dark speckles typically indicates that the cookies are underbaked. You can stick the stone back in the oven for another few minutes and they should finish baking. So how do you know when to bake longer than the recipe calls for? It helps if you have a thermometer in your oven.
Among those who can make a single choice, frosted sugar cookies lead the list (32%), with gingerbread (12%) and chocolate chip (11%) rounding out the top three. Snickerdoodles (6%) come in fourth place, followed by butter (4%), peanut butter (4%), and chocolate (4%) tying for fifth.
Nearly 93% of all American households serve and enjoy cookies as treats or after meals. However, it's the chocolate chip cookie that's the most popular in the U.S. and around the world. How much do youknow about chocolate chip cookies?
Santa himself lists these as his favorites, and he prefers them soft and gooey with lots of chocolate chips. If you decide to leave these out for him, make sure there's a glass of cold milk nearby!
OREO® is America's favorite cookie, available in more than 100 countries around the globe. Over 60 billion OREO® cookies are sold each year with more than 20 billion of those cookies sold in the U.S. annually. An estimated 500 billion OREO® cookies have been sold since the first OREO® biscuit was developed in 1912.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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Hari Chandana Ponnaluri
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