Fruitcake Cookies / Christmas cookies / Slice and bake tuttti frutti cookies
- 1/2 cup black currants
- 1/4 cup dried cranberries
- 1/2 cup tutti frutti( candied papaya chunks)
- 2 tbs candied pineapples
- 11/2 tbs sweet Marsala Wine
- 2 tsp freshly squeezed lemon juice
- 2 tbs pecans, chopped
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/4 tsp all spice powder
- 1/8 tsp ground nutmeg
- 1/4 cup sugar
- 3 tbs light brown sugar
- 1 egg
- 1 1/3 cup all purpose flour
Combine all the dry fruits, nuts, lemon juice, Marsala and salt in a medium bowl. Cover with a plastic wrap and allow to sit at room temperature for at least 5 to 8 hours.
In a medium bowl beat butter, sugar, brown sugar and spices until smooth. Add egg and mix until incorporated. Stir in the flour and mix until combined.Stir in the dry fruits and nuts. Make the dough into a log 1 1/4 to 1 1/2 inch thick, refrigerate the dough until firm.
Preheat the oven to 350 degrees F. With a sharp knife cut the log into 1/2 inch thick slices. Place the cookies on cookie sheet and bake for 15 to 18 minutes or until slightly golden on the edges.
Notes : These cookies are inspired from Ina Garten's fruitcake cookies. I replaced dry sherry with sweet Marsala. Tutti frutti is candied papaya chunks, you can use your choice of dry fruits and nuts. Dough can be stored in freezer for long and slice and bake whenever you wish.