In partnership with Chocolove.
Why does fruitcake get such a bad rap here in the States? It’s the punchline to so many Christmas jokes that most people say they don’t like fruitcake, although I suspect a lot have never even tried it. Sorry, Grandmas, we can be pretty unappreciative sometimes. Let’s change that!
Dried fruits, chopped nuts, a hint of brandy – most of us actually love the ingredients of fruitcake, especially around the holidays, so give it a chance this year! Big chunks of rich dark chocolate work beautifully with the classic fruitcake ingredients. The holiday flavors shine through light & crunchy shortbread-style cookies with an extra drizzle of dark chocolate!
My mom and I would bake dozens of different Christmas cookies every year and bundle them up in tins for the neighbors. The kitchen would be a whirlwind of powdered sugar for days, and once it settled we’d be stuffed silly on sweet cookies and fudge and candied nuts.
Now that we live in a house and our neighbors aren’t college students who leave for the holidays, I’m hoping to start the cookie tin tradition again! Nothing says hey, we really like being neighbors, thanks for being great! like a big box of homemade cookies.
The drizzle of chocolate isn’t strictly necessary, but most of the best things aren’t – it adds a cute finish and an extra bite of chocolate. The holiday season is no time to hold ourselves back on chocolate.
Do you have a favorite family Christmas cookie, or do you bake up different ones every year? I’m looking forward to trying some new recipes that will hopefully become favorites!
Not-Your-Grandma’s Fruitcake Cookies
Ingredients
- 4 oz. dried figs stems removed & diced
- 2 oz. dried cranberries diced
- 2 oz. dried apricots diced
- 2 oz. maraschino cherries diced
- 4 oz. pecans chopped
- 1 oz. brandy or bourbon
- 1 T. honey
- 1 T. lemon juice
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 t. ground cloves
- 1 egg
- 2 2/3 cup flour
- 1/2 t. salt
- 3.2 oz. Chocolove Holiday Dark Chocolate or other dark chocolate, chopped
- 1 oz. dark chocolate chopped
Instructions
- Combine figs, cranberries, cherries, and apricots in a medium bowl. Add brandy, honey, and lemon juice and toss to coat. Let soak while preparing the dough.
- Cream butter, brown sugar, and cloves in a stand mixer until smooth. Add the egg and mix until incorporated.
- Turn the mixer on low and slowly add the flour and salt, mixing just until combined.
- Fold in 3.2 oz. chocolate, fruit, nuts, and any remaining soaking liquid.
- Place half the dough on a large sheet of parchment paper. Roll into a log approximately 1 1/2-inches thick and 18 inches long. Repeat with remaining dough.
- Refrigerate for at least 4 hours and up to overnight.
- Preheat oven to 350°.
- Slice logs into 1/2-inch-thick cookies. Arrange on baking sheets and bake at 350° for 15-20 minutes, until light golden.
- Melt remaining 1 oz. dark chocolate while the cookies are baking. Let cookies and chocolate cool for 5 minutes, then pour into a plastic bag and snip off a tiny corner.
- Drizzle chocolate over the cookies on the baking sheet. Let chocolate cool and harden before serving.
Not-Your-Grandma's Fruitcake Cookies
Ingredients
- 4 oz. dried figs stems removed & diced
- 2 oz. dried cranberries diced
- 2 oz. dried apricots diced
- 2 oz. maraschino cherries diced
- 4 oz. pecans chopped
- 1 oz. brandy or bourbon
- 1 T. honey
- 1 T. lemon juice
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 t. ground cloves
- 1 egg
- 2 2/3 cup flour
- 1/2 t. salt
- 3.2 oz. Chocolove Holiday Dark Chocolate or other dark chocolate, chopped
- 1 oz. dark chocolate chopped
Instructions
- Combine figs, cranberries, cherries, and apricots in a medium bowl. Add brandy, honey, and lemon juice and toss to coat. Let soak while preparing the dough.
- Cream butter, brown sugar, and cloves in a stand mixer until smooth. Add the egg and mix until incorporated.
- Turn the mixer on low and slowly add the flour and salt, mixing just until combined.
- Fold in 3.2 oz. chocolate, fruit, nuts, and any remaining soaking liquid.
- Place half the dough on a large sheet of parchment paper. Roll into a log approximately 1 1/2-inches thick and 18 inches long. Repeat with remaining dough.
- Refrigerate for at least 4 hours and up to overnight.
- Preheat oven to 350°.
- Slice logs into 1/2-inch-thick cookies. Arrange on baking sheets and bake at 350° for 15-20 minutes, until light golden.
- Melt remaining 1 oz. dark chocolate while the cookies are baking. Let cookies and chocolate cool for 5 minutes, then pour into a plastic bag and snip off a tiny corner.
- Drizzle chocolate over the cookies on the baking sheet. Let chocolate cool and harden before serving.
Yummmmm. Fruitcake can be overpowering, but these are light, balanced, and delicious.
So glad you liked them, thanks Jon!