Christmas Fruitcake Cookies with Candied Pineapple

Christmas Fruitcake Cookies with Candied Pineapple Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 14-16 minutes | Servings: 24 cookies

Introduction

Christmas Fruitcake Cookies with Candied Pineapple are a delightful holiday treat that combines the rich flavors of traditional fruitcake with the convenience of a cookie. These cookies are packed with candied fruits, nuts, and warm spices, making them a perfect addition to any Christmas cookie platter.

History

Fruitcake has been a popular holiday treat for centuries, with recipes dating back to ancient Rome. The addition of candied fruits and nuts to cakes and breads was a way to preserve these ingredients for the winter months when fresh fruit was scarce. Over time, fruitcake evolved into a beloved Christmas tradition, with each family having their own unique recipe.

Ingredients

3 cups of all-purpose flour
1 tbsp of unsweetened cocoa
0.75 tsp of baking soda
1 tbsp of cinnamon
1 tbsp of mace
1 tbsp of nutmeg
0.5 tsp of ground ginger
0.5 tsp of allspice
0.25 lb (113 g) of candied pineapple
0.25 lb (113 g) of citron
0.25 lb (113 g) of candied orange peel
0.25 lb (113 g) of pitted dates
0.25 lb (113 g) of figs
0.25 cup of dried or candied cherries
1 lb (454 g) of chopped pecans
1 cup of raisins
0.5 cup of dried currants
1 cup of unsalted butter, softened
1.5 cups of sugar
3 eggs
1 tbsp of cold, strong coffee

How to prepare

Preheat the oven to 350°F (177°C).
Prepare ungreased or parchment-lined baking sheet(s).
In a bowl, sift together the flour, cocoa, baking soda, and spices.
Cut the candied fruits, dates, and figs into small pieces and toss them with a small amount of the flour mixture.
In a large bowl, combine the pecans, raisins, currants, and the fruit mixture. Set aside.
Using an electric mixer on high speed, beat the butter and sugar until light and fluffy (about 2 minutes).
Add the eggs one at a time, mixing well after each addition.
Mix in the coffee.
Stop the mixer and add the flour mixture. Mix on low speed just until combined.
Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces.
Drop walnut-sized mounds of batter onto the baking sheet, leaving about 2 inches of space between each cookie.
Bake until set and the tops are lightly browned, approximately 14 to 16 minutes.
Transfer the cookies to a wire rack to cool.
Store the cookies in an airtight container, along with a small wedge of apple to keep them soft.
If desired, glaze the cookies or sprinkle them with confectioners' sugar.

Variations

Substitute different dried fruits such as apricots, cranberries, or prunes for a unique twist on the classic recipe.
Add a splash of rum or brandy to the cookie dough for an extra boozy kick.

Cooking Tips & Tricks

Be sure to chop the candied fruits and nuts into small, uniform pieces to ensure even distribution throughout the cookie dough.

- To prevent the cookies from spreading too much during baking, chill the dough in the refrigerator for at least 30 minutes before scooping onto the baking sheet.

- For a festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk, or sprinkle with confectioners' sugar before serving.

Serving Suggestions

Enjoy these cookies with a cup of hot tea or coffee for a cozy holiday treat. They also make a lovely gift when packaged in a festive tin or box.

Cooking Techniques

Use a cookie scoop to portion out the dough for evenly sized cookies.

- Rotate the baking sheets halfway through baking to ensure even browning.

Ingredient Substitutions

Use margarine or shortening in place of butter for a dairy-free version of the cookies.

- Swap out the pecans for walnuts or almonds for a different flavor profile.

Make Ahead Tips

The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking. Baked cookies can also be frozen for up to 1 month.

Presentation Ideas

Arrange the cookies on a festive platter or cookie tray and garnish with sprigs of holly or edible glitter for a beautiful presentation.

Pairing Recommendations

Serve these cookies alongside a glass of mulled wine or eggnog for a classic holiday pairing.

Storage and Reheating Instructions

Store the cookies in an airtight container at room temperature for up to 1 week. To reheat, place the cookies in a 300°F (150°C) oven for 5 minutes to warm through.

Nutrition Information

Calories per serving

Each serving of Christmas Fruitcake Cookies with Candied Pineapple contains approximately 200 calories.

Carbohydrates

Each serving of Christmas Fruitcake Cookies with Candied Pineapple contains approximately 25 grams of carbohydrates.

Fats

Each serving of Christmas Fruitcake Cookies with Candied Pineapple contains approximately 10 grams of fat.

Proteins

Each serving of Christmas Fruitcake Cookies with Candied Pineapple contains approximately 3 grams of protein.

Vitamins and minerals

These cookies are a good source of vitamin C from the candied fruits, as well as iron and potassium from the nuts and dried fruits.

Alergens

These cookies contain nuts and eggs.

Summary

Christmas Fruitcake Cookies with Candied Pineapple are a delicious holiday treat that is rich in carbohydrates, fats, and proteins. They also provide essential vitamins and minerals, but may not be suitable for those with nut or egg allergies.

Summary

Christmas Fruitcake Cookies with Candied Pineapple are a delightful twist on the classic holiday fruitcake, packed with candied fruits, nuts, and warm spices. These cookies are perfect for sharing with loved ones or giving as a thoughtful gift during the holiday season.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Christmas Fruitcake Cookies with Candied Pineapple. It was many years ago, when I was just a young girl learning how to cook from my own grandmother. She was a wonderful cook, always experimenting with new ingredients and techniques in the kitchen. One day, as we were flipping through an old cookbook together, we came across a recipe for these delicious cookies.

The recipe called for a mix of dried fruits, nuts, and candied pineapple, all folded into a rich, buttery dough. The cookies were then baked to golden perfection, filling the kitchen with a warm, sweet aroma that was simply irresistible. I knew I had to try making them myself.

My grandmother guided me through the process, showing me how to chop the fruits and nuts, and how to carefully fold them into the dough. She taught me the importance of patience and attention to detail in baking, and I soaked up every word she said. As the cookies baked in the oven, we watched eagerly, waiting for them to turn that perfect shade of golden brown.

When the cookies were finally done, we let them cool on a wire rack before sampling one. The first bite was pure bliss - a perfect combination of buttery sweetness, chewy dried fruits, and crunchy nuts. I knew right then and there that this recipe would become a holiday tradition in our family.

Over the years, I have made these Christmas Fruitcake Cookies with Candied Pineapple countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, and it has become a staple at our holiday gatherings. Every time I bake these cookies, I am reminded of my grandmother and the joy of cooking together in her kitchen.

As I grew older and honed my skills in the kitchen, I started to experiment with the recipe, adding my own twist here and there. I tried different combinations of dried fruits, varying the ratio of nuts to fruits, and even swapping out the candied pineapple for other candied fruits. Each variation brought its own unique flavor and texture to the cookies, keeping things fresh and exciting.

One year, I decided to enter my Christmas Fruitcake Cookies with Candied Pineapple in a local baking competition. I spent hours perfecting the recipe, making sure every ingredient was measured just right and every cookie was baked to perfection. When the judges tasted my cookies, they were blown away by the complex flavors and perfect texture.

To my delight, I won first place in the competition, earning myself a shiny blue ribbon and a cash prize. My grandmother would have been so proud to see how far I had come in my cooking journey, from a young girl learning at her side to a confident baker winning awards for my creations.

As the years have passed, my love for cooking and baking has only grown stronger. I cherish the memories of baking with my grandmother and the knowledge she passed down to me. And every time I make a batch of Christmas Fruitcake Cookies with Candied Pineapple, I am transported back to those days in her kitchen, surrounded by love and warmth.

I hope to pass on this recipe to future generations, sharing the joy and tradition of these delicious cookies with my own children and grandchildren. Cooking is more than just following a recipe - it is a way to connect with our past, create memories with loved ones, and nourish both body and soul. And for me, these Christmas Fruitcake Cookies with Candied Pineapple will always hold a special place in my heart, a reminder of the joy and love that can be found in the simple act of baking.