Holiday Fruit Cookies

Holiday Fruit Cookies

It's hard to believe Christmas is just 12 days away! I still have shopping to do and all the presents to wrap, but I'm not stressing about it. Not yet anyway.

Somehow, like every other year, I will get it done. It may be finished late on Christmas Eve, but by golly it will get done.

Right now I'm too focused on baking yummy things in my kitchen. I'm obsessed with Christmas cookies, fudge, cake, and anything else I can get my hands on! My intent is to bake all of these goodies and then pack them up and give to family and friends. 

That's my intention. Right now I'm eating everything. I think I need an intervention.

Anyway, let's talk cookies. I was going through some of my grandma's old recipes and came across one for a holiday fruitcake. It suddenly struck me that I wanted to try and make a fruitcake like cookie. Only better than a fruitcake. Thanks Grandma for the inspiration! This cookie is amazing, if I do say so myself. And oh so easy too.

I've ate 5 of them today, but who's counting?

I'm also entering these Holiday Fruit Cookies in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups! Wish me luck!

Ingredients:
1 cup softened butter
2 cups brown sugar
2 eggs
1/2 cup buttermilk
3 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups roughly chopped pecans
2 cups chopped pitted dates
2 cups candied cherries, each cut in half

Directions:
In the bowl of a stand mixer, cream the butter and brown sugar together. Add the eggs, one at a time, then the buttermilk.

Sift together the flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients, a cup at a time, until well blended.

With a wooden spoon, add the pecans, candied cherries and dates and mix until combined.

Chill the dough for one hour. 

Preheat the oven to 350 degrees. Drop tablespoons of dough on a parchment lined baking sheet and bake for 15 minutes, or until browned on the edges. Centers will still be slightly soft. Cool on baking sheet for 2 minutes, then remove to a cooling rack and cool completely.

Bon Appetit!