Fruitcake Cookies


1 3/4 c. cake flour, spooned and leveled, divided

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. Kosher salt

1/8 tsp. ground cinnamon

Pinch ground nutmeg

1/2 c. chopped toasted pecans

1/2 c. chopped pistachios

1/2 c. (1 stick) unsalted butter, at room temperature

1 c. packed dark brown sugar

1 large egg, at room temperature

1 1/2 tsp. pure vanilla extract, divided

1 c. finely chopped Maraschino cherries, well drained

1/4 c. finely chopped candied pineapple

1/2 c. confectioners’ sugar

1/2 tsp. brandy

2 tsp. milk 


  1. Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 ¼ cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Toss pecans and pistachios with remaining ½ cup flour in a separate bowl.
  2. Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Stir in nuts (and any flour remaining in bowl), cherries, and pineapple until evenly incorporated. Scoop dough (about ½ tablespoon each), 2 inches apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown around edges, 14 to 16 minutes. Cool on baking sheets on wire racks for 10 minutes; remove to the racks to cool completely.
  3. Whisk together confectioners’ sugar, brandy, remaining ½ teaspoon vanilla, and 1 teaspoon milk (add an additional teaspoon of milk if glaze is too thick). Drizzle over cooled cookies. Let sit, at room temperature, until glaze is set, about 30 minutes.

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