Have ready all ingredients needed to make these cookies.
First, coarsely chopped the candied fruitcake mix. Then set aside.
Then chopped some toasted walnuts and set aside for later use.
Cut maraschino cherries in halves and set aside for use in garnishing the baked cookies.
Combine the coarsely chopped candied fruitcake mix and walnuts in a large bowl. Stir in 1/4 cup of the flour.
Whisk till flour covers all the fruitcake mix and nuts mixture. This is to ensure the candied fruits do not stick together. Then set aside while we make the cookie dough.
In a bowl of an electric mixer, add in softened butter. Beat the butter until creamy, about 1 minute.
Then add in icing sugar (powdered sugar). Beat butter and sugar until light and fluffy, about 3 to 5 minutes. Scape down the sides and bottom of bowl occasionally throughout the entire mixing process.
With the mixer on low speed, add in the egg and mix until incorporated.
Once the egg has been combined and we have a smooth batter, add in vanilla extract. Continue to beat until well blended.
With the mixer still on low, slowly add the remaining 2 1/4 cups flour to the butter mixture and beat just until combined. Do not over mix.
Remove bowl from the electric mixer.
Stir in fruit mixture into the batter with spatula or a long wooden spoon. Mix until you get a well combined dough.
Remove dough from mixing bowl onto a pastry mat and divide the dough in half.
Roll each half of dough into a log, about 6 inches long and 2 inches in diameter.
Spread flaked coconut evenly on a sheet of waxed paper.
Roll each log in coconut, coating it evenly.
Wrap the coated log in plastic wrap and refrigerate for 2 to 3 hours or overnight, until firm.
When the dough has firmed up, preheat oven to 180 degree C (350F). Place wire rack in centre of oven.
With a sharp knife, cut the chilled log into 1/4 inch thick slices.
Place the fruitcake slices on ungreased cookie sheets about 1 inch apart.
Then bake in the preheated oven.
Bake 13 to 15 minutes, until the cookies are set and the edges and bottom of cookie slices are lightly golden brown.
When done, remove cookie sheets to cool on wire rack for about 2 minutes.
Then transfer the baked fruitcake slices to a wire rack to cool completely.
Decorate with cherry halves when baked. Best to make these cookies ahead of Christmas & store in airtight containers as these cookies just get better the longer you keep them.
These rich fruit & nut filled cookies are superb for Christmas entertaining & they are great for Christmas gift giving too. For more updates, like us on Facebook at www.Facebook.com/huangskitchen
- 1.0c butter, softened to room temperature
- 1.0c icing sugar
- 1.0 egg, room temperature
- 1.0tsp vanilla extract
- 1/2c walnuts, toasted and coarsely chopped
- 1/2c fruitcake mix
- 1.0c flaked coconut
- 16.0 red maraschino cherries, halves, for garnish