How To Bake Christmassy Pineapple Cherry Nut Cookies
Fruitcake cookies intense with mixed fruits and nuts, Christmassy Pineapple Cherry Nut Cookies are for gifting as well as enjoying on your own!
Servings: 48 cookies
Cost: $0.26 per cookie
Ingredients
- 1 cup glace cherries red or green or gold or a combination, chopped
- 1 cup glace pineapple chopped
- ¾ cup dried cherries chopped
- ½ cup pecans chopped
- ¼ cup walnuts chopped
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ¾ cups all-purpose flour divided
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. NOTE, the cookies need to cool for 20 minutes directly on the baking sheets after they emerge from the oven, so having more than a couple baking sheets is ideal to allow each batch of cookies enough time to cool, the baking sheet itself time to fully cool, and new dough to be scooped and arranged on the sheets before being baked again. I use 5 baking sheets in rotation for this recipe.
- Combine chopped glacé cherries, glacé pineapple, dried chopped cherries, pecans, and walnuts in a bowl. Toss with 1/4 cup of the flour. Use your hands to mix well and coat all pieces completely. Set the floured fruits and nutmeats aside.
- In the bowl of a stand mixer (or using a handheld electric mixer with a large mixing bowl), cream the softened butter and sugar until fluffy, about 3 minutes. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and very, very creamy, about 2 minutes.
- Add the fruits and nutmeats mixture, remaining flour, baking soda, and salt. Mix until combined.
- Use a 1 tablespoon measure cookie scoop to drop the dough approximately dough 21/2-inches apart onto each baking sheet. Bake at 350℉ for 12-14 minutes until the edges and centers are baked and slightly golden.
- Cool on baking sheet for 20 minutes before using a wide metal spatula to remove to wire cooling racks to cool completely.
Notes
DO NOT UNDERBAKE these cookies. The moisture from the fruits will contribute to a moist-ish cookie after a few days all on its own. Underbaking will only hasten the process making for a cookie which won't last much more than 1 day.
Substituting Fruit Cake Mix for the glace cherries and glace pineapple is NOT recommended. Fruit cake mix contains citron, which is a lemony and VERY STRONGLY FLAVORED candied fruit peel. Its flavor will absolutely overpower these cookies.
Substitutions For The Dried Cherries include Medjool dates, Zante currents, or golden raisins.
To Store use metal cookie tins or plastic containers with tight-fitting lids. Use parchment or waxed paper in between the layers to avoid sticking. Store at room temperature for up to 3 days. Cookies will soften the longer they sit.
Nutrition
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg