Festive Fruitcake Cookies – Quick! You have plenty of time to make these easy festive christmas cookies for one of the many Holiday parties you will attend during the coming week. Today is not National Cookie Day but we can make cookies anyway!
According to a well known and reliable source (the Cookie Monster), this is deemed to be a minor holiday but we all know better.
For years now, these mini fruitcake cookies have been popular when it comes to the Christmas cookie exchanges with neighbors and co-workers.
You could make these cookies with dried fruit instead of the candied fruit but without the festive, stained glass color of candied fruit, the cookies would taste good but look less than appealing. Case in point – I don’t even have a dried fruit cookie recipe![yellowbox]These gingerbread flavored candied fruit cookies are even more popular with the family and co-workers than their Candied Fruit Oatmeal Cookies cousin from the Paradise Fruit Company®. I can only imagine it’s because everyone loves gingerbread!
They are also perfect bite sized offerings at the annual office party.[/yellowbox]
To think I used to spend weeks preparing the real thing, the old fashioned way…a monstrous cake complete with days in a bourbon bath!
These bite size morsels of light fruitcake are perfect for the office party, a cookie exchange or gift giving.
With a minimum of ingredients, they are super quick to make and the recipe produces dozens of cookies.
A few members of our family can do without the mention of fruitcake during the holiday season but this variation on the traditional holiday cake could not be easier, is visually appealing and quite tasty.
I usually buy the pound tub found at Shopper’s Warehouse or Giant.
If you feel the pieces are too big, just quick them a rough chop but you do want to set aside some of whole pieces of green and red candied cherries, and larger pieces of citron.
In a large bowl, using an electric mixer at medium speed, blend the gingerbread mix, milk and egg until just smooth.
Stir in chopped candied fruit, keeping larger pieces aside to decorate each mini cake. Drop by teaspoonful into a well-greased 1/2 inch mini cupcake pan or use the decorative paper cupcake molds.
Top each cake with 1 or 2 pieces of the reserved pieces of fruit.
Bake in a preheated 350* oven for 15 minutes. Cool completely in paper cups on a wire rack.
Note: Another option is to drop spoonfuls of the batter onto a lightly greased baking sheet.
Bake for 10 minutes and you have bite sized fruitcake cookies!
[yellowbox]National Cookie Day may be a “minor” holiday but we ALL love cookies especially at this time of the year. Need more cookie recipes for your holiday baking spree?
Open Door #4 on the HillBilly Housewife’s Advent Calendar to reveal her Virtual Cookie Exchange Recipe Booklet! Our Mini Fruitcake Cookies made the exchange in this 2009 booklet.[/yellowbox]
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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