cookie
Jubilee Jumbles aka Fruitcake Cookies
All the seasonal flavor of fruitcake in a chewy, crispy cookie.
TIPS 1 - For making cookies is that if you are using a mix in ingredient like candied fruit, is to reserve a bit and sprinkle it on the top of the unbaked cookie just before baking. That way you get a very pretty little cookie and the toppings aren't completely hidden
2 - The timing for chewy cookies can vary between ovens. Chilling the dough does yield best results. With any new cookie recipe I like to bake 2 or 3 cookies first as a test batch to make sure I get the baking time correct in my oven. Make sure you let the cookies completely cool down to see if they are still soft and chewy.
Makes several dozen
INGREDIENTS
[Optional]
DIRECTIONS
1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
2. In a medium sized bowl sift together flour, salt, and baking soda.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the dried fruit
5. Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
6. Optional - Whisk 1 cup icing sugar and 1 Tbsp lemon juice until smooth. Drizzle over cookies and let set 30 minutes.
Tip from Rock Recipes: Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably.
- When they are golden brown around the edges is the time to remove them from the oven.
- You might also like to try another version of this recipe with added spices; also see Rock Recipes Dark Fruitcake Cookies.
INGREDIENTS
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped mixed dried fruit (use whatever combination you like, I used a pre-mix of candied fruit (orange peel, lemon peel, pineapple, red and green cherries)
[Optional]
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
Note: the cinnamon, cloves and nutmeg are optional here. Traditional light fruitcake does not include spices but you may add them if you wish; the cookies are delicious either way.
DIRECTIONS
1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
2. In a medium sized bowl sift together flour, salt, and baking soda.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the dried fruit
5. Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
6. Optional - Whisk 1 cup icing sugar and 1 Tbsp lemon juice until smooth. Drizzle over cookies and let set 30 minutes.
Tip from Rock Recipes: Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably.
- When they are golden brown around the edges is the time to remove them from the oven.
- You might also like to try another version of this recipe with added spices; also see Rock Recipes Dark Fruitcake Cookies.
Copyright 2001-2025 LoriAnn.
