Not-Your-Grandma's Fruitcake Cookies
Dried fruits, chopped nuts, dark chocolate, and a hint of brandy shine in light & crunchy shortbread-style cookies - give fruitcake a chance this year!
Servings: 3 dozen
Calories: 117kcal
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.