Ina Garten Fruitcake Cookies Recipe
If you love holiday baking, you need this Ina Garten Fruitcake Cookies Recipe. Many people think they dislike fruitcake.
Equipment
- Large mixing bowl
- Electric Hand Mixer
- Baking sheets
- Parchment paper
- Measuring Cups
- Measuring Spoons
- Wire cooling rack
- Rubber spatula
- Chef's knife
Ingredients
- Unsalted Butter 1/2 lb
- Granulated Sugar 1/2 cup
- Large Egg 1
- Honey 2 tbsp
- Sherry 1 tbsp
- Grated Lemon Zest 1 tsp
- Chopped Pecans 1/2 lb
- Diced Candied Fruit 1/2 lb
- All-Purpose Flour 1 3/4 cups
- Ground Cinnamon 1/2 tsp
- Ground Cloves 1/4 tsp
- Kosher Salt 1/4 tsp
Instructions
- Cream the Butter: Place butter and sugar in your bowl. Mix them until they are very light.
- Add Wet Ingredients: Beat in the egg and honey. Add the sherry and lemon zest now.
- Mix Dry Ingredients: Sift the flour and spices together. Slowly add them to your wet mix.
- Fold in Fruit: Add the pecans and candied fruit. Stir them in gently with a spatula.
- Chill the Dough: Cover the dough and let it rest. Put it in the fridge for one hour.
- Preheat the Oven: Set your oven to 350 degrees. Line your pans with parchment paper.
- Scoop the Dough: Drop small mounds onto the baking sheet. Space them two inches apart.
- Bake the Cookies: Bake for about 10 to 12 minutes. They should be golden on the edges.
- Cooling Time: Let them sit on the pan first. Move them to a rack to cool completely.
Notes
➔ Use room temperature butter for the best texture.
➔ Do not overmix the dough after adding flour.
➔ Chop the candied fruit into very small pieces.
➔ Toast the pecans before adding them for flavor.
➔ Use high-quality honey for a better cookie taste.
➔ Chill the dough so cookies do not spread much.
➔ Watch the oven closely during the final minutes.
➔ Use a small scoop for perfectly sized cookies.