Fruitcake Cookies

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Each family's fruitcake cookie recipes are different, ours has boozy rum-infused dried fruit, nuts, and spices.



1/2 cup boozy dried fruit fruitcake blend, drained well. If not using our premade-soaked fruit see the note section below.

coconut or olive oil for greasing the baking sheet.

1/2 cup butter softened

2/3 cup dark brown sugar tightly packed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon coarse kosher salt

2 eggs

1 teaspoon vanilla extract

1 cup gluten-free all-purpose flour or whole wheat flour

1 cup rolled oats

1/4 cup slivered almonds

1/4 cup finely diced, pecans

1/4 cup pumpkin seeds or sunflower seeds


Strain the 1/2 cup boozy dried fruit fruitcake blend by placing it in a mesh strainer over a measuring cup or bowl. Set aside and allow to drain while you make the cookie dough.

Preheat the oven to 350°F and lightly grease a baking sheet. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds.
Add the brown sugar, baking powder, baking soda, cinnamon, and salt. Beat on medium speed until combined.

Add the eggs and vanilla. Mix until incorporated.

In 2 additions add the flour mixture on medium-low speed until just incorporated.
Add the oats to the mixing bowl and mix on low until just incorporated.
Add the drained boozy dried fruit fruitcake blend, nuts, and seeds to the mixing bowl and mix on low until the fruit and nuts are spread throughout the cookie dough.
Drop the dough by rounded tablespoons full onto the prepared baking sheet.
Bake for 12-14 minutes or until the edges are lightly browned.
Allow the cookies to stand on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
These cookies are best enjoyed the day they are baked but will keep tightly covered at room temperature for up to 4 days.


If not using the boozy dried fruit fruitcake blend you will need to soak dried fruit for a bit in alcohol. Here is what you do:

2 tablespoons diced California prunes

2 tablespoons raisins

2 tablespoons diced apricots

2 tablespoons dried cranberries

White or spiced rum, bourbon, or brandy to cover the fruit. 

Combine all of the dried fruit in a small bowl and cover it completely with the alcohol of your choice. 

Allow the fruit to absorb the liquid for a few hours at least preferably overnight.  Strain and use as directed in the recipe.


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