I’ve never baked fruitcake before. I’ve tasted fruitcake, sure, but I’ve never made it, even though I want to every year. And do you understand why? Because you have to soak that things for months, you’ve kind of missed the boat if you haven’t set a calendar reminder for early October. However, do you

I’ve never baked fruitcake before. I’ve tasted fruitcake, sure, but I’ve never made it, even though I want to every year. And do you understand why? Because you have to soak that things for months, you’ve kind of missed the boat if you haven’t set a calendar reminder for early October. But do you know what you can create on the spur of the moment during the holiday season to mimic the fruitcake experience? Fruitcake Cookies, to be exact. They’re simple, tasty, and really festive.

There is no chilling, rolling, or shaping necessary for these easy drop cookies. (There will also be no soaking.) As with most cookies, you begin by creaming together butter and sugar, although in this instance it’s all brown sugar. Creaming butter and sugar is essentially a process of breaking down the sugar crystals to generate air pockets in the butter, which puffs up your cake or cookie and gives it a wonderful airy feel. Continue to beat until the mixture is light in color and fluffy, which should take at least three minutes.

Then you add the egg, vanilla, flour, baking soda, and other ingredients. So far, the only item out of the usual is rum or rum extract. If you don’t have it, you may skip it – it won’t effect the texture of the cookie, but it will impact the flavor. And let me tell you, that dash of liquor transforms them into fruitcake.
INGREDIENTS
1 cup (2 sticks) room temperature unsalted butter
3/4 cup packed brown sugar
1 big room temperature egg
a half teaspoon of vanilla extract
1 teaspoon rum extract (or 1 tablespoon rum)
1 pound all-purpose flour
a half teaspoon baking soda
a half teaspoon cinnamon
1 teaspoon of salt
1 cup coarsely chopped dates 4 ounces halved red candied cherries 4 oz diced candied pineapple
1/2 cup roasted whole hazelnuts
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
PREPARATION
Preheat the oven to 325 degrees Fahrenheit and prepare two baking pans with parchment paper.
Cream the butter and brown sugar together in a large mixing basin with an electric mixer until light and creamy.
Mix in the egg, vanilla essence, and rum or rum extract.
In a separate mixing bowl, combine the flour, baking soda, cinnamon, and salt. Gradually incorporate into whipped mixture.
Add dates, candied cherries, pineapple, hazelnuts, pecans, and walnuts and mix well.
Drop by tablespoonfuls onto prepared baking sheets and bake for 15 minutes, or until gently brown.
After a few days in an airtight container, these cookies taste finest. Enjoy!