Around the holidays, fruitcakes start to make their appearance in stores, but none are as delicious as these cookies. Chock-full of fruits, nuts, and warm spices, these little sandwiches are a new take on a classic holiday cake. The batter comes together easily, filling your kitchen with a sweet, festive aroma.
Fruitcake Cookie Sandwiches
Makes 20 sandwich cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) ground cinnamon
- ½ teaspoon (1 gram) apple pie spice
- 2 cups (180 grams) quick-cooking oats
- ½ cup (57 grams) sliced almonds
- ½ cup (102 grams) chopped green and red candied cherries
- ½ cup (80 grams) chopped dried cherries
- Cherry Buttercream (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and pie spice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined and stopping to scrape sides of bowl. Add oats, almonds, and all cherries, beating until combined and stopping to scrape sides of bowl. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams each), and place 2 inches apart on prepared pans.
- Bake until edges are golden brown and top is lightly browned, 10 to 15 minutes. Let cool on pans for10 minutes. Remove from pans, and let cool completely on wire racks.
- Spoon Cherry Buttercream into a pastry bag fitted with a small French star piping tip (Ateco #863). Pipe buttercream onto flat side of half of cookies. Top with remaining cookies, flat side down. Store in an airtight container for up to 4 days.
Tried this recipe?Let us know how it was!
Cherry Buttercream
Makes about 3 cups
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2 grams) almond extract
- 3¾ cups (600 grams) confectioners’ sugar*
- ¼ cup (72 grams) pure cherry concentrate
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, salt, and almond extract at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar and cherry concentrate, beating until well combined and stopping to scrape sides of bowl. Increase speed to medium, and beat until smooth and fluffy, about 1 minute, Use immediately.
Notes
*We used C&H® Powdered Sugar.
Tried this recipe?Let us know how it was!
