There’s no reason you have to commit yourself to ginormous batches of fruitcake, made weeks or months ahead of the holidays, to get the dark, chewy, fruity flavour of fruitcake – make them cookie-sized, loaded with dried fruit and nuts, with just enough batter to hold them together.
1In a large bowl, beat butter, brown sugar and the orange zest until fluffy. Add the eggs, the juice of the orange and vanilla and beat until well blended.
2In a small bowl, stir together the flour, baking soda, cinnamon or pumpkin-pie spice, ginger and salt and stir just until combined. Stir in the dried fruit and chopped walnuts or pecans. Drop by the spoonful onto a parchment-lined sheet and bake at 350?F for 14-15 minutes, until pale golden and set.
3Cool on a wire rack.