It’s the season for fruit cake! The combination of a chewy cookie, candied fruit, toasted nuts, and browned butter will convert even the fruit cake haters.
You guys want some cookies!? – said by Corky Romano in a fake Girl Scout voice. Seriously, get your cookie faces ready because today you will be bombarded by all kinds of fantastic holiday cookies compliments of the 2014 Great Food Blogger Cookie Swap. It’s just like a cookie swap party but it’s all done through the mail and who you are getting cookies from is a surprise! It’s the fourth year of this grand event and I’ve managed to be a part of it all four years, so yea it’s a good time and you should join us next year if you missed out. This year I received Christmas Cake Batter Cookies from Erin (Currently Coveting), Triple Chocolate Peppermint Cookies from Jamie (The Gaited Baker), and Cinnamon Pinwheel Bites from Ani (Confessions of a Foodie). I loved how all of them were different and festive!
As for my recipients, I sent fruit cake cookies to Janet (Babcakes Bakery), Liz (That Skinny Chick Can Bake) and Kristen (From Captain’s Daughter to Army Mom) and they got great reviews! I bet these cookies would convert fruit cake haters. How can you go wrong with the base for my favorite chewy chocolate chip cookies combined with candied fruit and toasted nuts? Oh and in case that’s not convincing enough, I browned the butter. Because browned butter = amazeballs.
Three years ago: Gingerbread Pancakes with Crumb Topping
Four years ago: Perfect Hamburger
BROWNED BUTTER FRUIT CAKE COOKIES
Makes approximately 3 dozen cookies
1 cup (2 sticks) unsalted butter
2-1/4 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp salt
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla extract
1 egg + 1 yolk, room temperature
1/2 cup candied red cherries, chopped
1/2 cup candied green cherries, chopped
1/2 cup candied pineapple, chopped
3/4 cup toasted pecans, chopped
3/4 cup toasted almonds, chopped
- In a medium saucepan over medium heat, melt the butter. Continue cooking until butter stops foaming and browned bits form at the bottom of pan, stirring often, about 5 minutes. Remove from heat and allow to cool.
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the cooled browned butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the fruit and nuts by hand until evenly distributed.
- Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.