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.

Fruitcake Cookies

AuthorJulie

Yields1 Serving

1/2 cup butter

1 cup dark brown sugar

grated zest and juice of an orange

2 large eggs

1 tsp vanilla

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp cinnamon or pumpkin-pie spice

1/4 tsp ginger

1/4 tsp salt

3-4 cups dried fruit (such as raisins, currants, cherries, cranberries, chopped apricots, dates and figs)

1 cup chopped walnuts or pecans

In 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.

In 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.

Cool on a wire rack.

Categorycookies & squares

Ingredients