One of the Christmas traditions when I was growing up was setting up the crib/nativity set as a family. Second, was making of a fruit cake, or Plum cake as we call it in India. It is one of the best memories I have of Christmas at my home, where my mom would work on making the cake, involving each one of us in our family. From shopping, to sifting, mixing and baking, each of us had a role to play. I still continue to hold the tradition in my family here in the US.
These fruit cookies were made with some left over candied fruit, after having made the fruit cake. Don’t be discounted with this being a leftover ingredient recipe, it is worth going out to buy a box of candied fruit peel, just to make this. Also, it is suitable for freezing, which is definitely a key feature for all the cookie recipes I make. You can make these and freeze these as logs, or slice and freeze them for ease of baking.
Ingredients:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup chopped candied citron
3/4 cup glaceed cherries
Method:
Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer until fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 halves. Shape each half into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours. You can even freeze the dough like this for up to a month.
Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
Verdict: These cookies are so Christmasy, the colored flecks of candied fruit studding the cookie dough, like ornaments on a Christmas tree. What could be more perfect for the season! Merry Christmas!
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