FRUITCAKE COOKIES
We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
- Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
- Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
- Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.
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Khizir Hayat Khan
[email protected]I made these cookies for my family, and they loved them! They said they were the best fruitcake cookies they've ever had.
Eduardo Gongora
[email protected]These cookies are the perfect holiday treat! They're festive, delicious, and easy to make.
Jessica Perez
[email protected]These cookies were a bit too dense for my taste, but they were still good. I think I'll try a different recipe next time.
Shoaib Khosa
[email protected]I'm not a big fan of fruitcake, but these cookies were surprisingly good. The fruitcake flavor was subtle, and the cookies were moist and chewy.
Rampukar Safi
[email protected]These cookies were amazing! I made them for a cookie exchange, and they were the first to go. Everyone loved them.
LilRaven
[email protected]I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.
Sufiyan Khan
[email protected]These cookies were a little too sweet for my taste, but my husband loved them. He said they were the best fruitcake cookies he's ever had.
Thomas Wilson
[email protected]I love fruitcake, so I was excited to try these cookies. They didn't disappoint! The cookies were delicious, and they had the perfect amount of fruitcake flavor.
Joe Lagud
[email protected]These cookies were so easy to make! I used a pre-made fruitcake mix, which saved me a lot of time. The cookies turned out great, and they were a big hit with my family.
Timothy Herrera
[email protected]These fruitcake cookies were a hit at my Christmas party! They were moist and flavorful, and the candied fruit added a nice touch of sweetness. I will definitely be making these again next year.