Holiday Recipes


Tropical fruitcake cookies

If you think that you don't like fruitcake, try these cookies — and think again. Buttery and rich with moist fruits and crunchy brazil nuts, they're a whole other kind of fruitcake.

1 cup (250 mL) raisins
1 cup (250 mL) glazed cherries, coarsely chopped
1 cup (250 mL) glazed pineapple, coarsely chopped
1 cup (250 mL) Brazil nuts, coarsely chopped
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) butter
1 egg
1 tsp. (5 mL) vanilla
1-1/4 cups (300 mL) all purpose flour
1/2 tsp. (2 mL) baking soda
pinch salt

  1. Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and grease the paper lightly.
  2. In a bowl, toss together the raisins, cherries, pineapple and Brazil nuts.
  3. In a large mixing bowl, with an electric mixer, beat together the sugar, butter, egg and vanilla until creamy - about 3 to 5 minutes. Add the flour, baking soda and salt, beating until the batter is thoroughly combined and smooth. By hand, stir in the fruits and nuts, mixing just until the fruit is evenly distributed. The dough will be thick and lumpy - this is normal.
  4. Drop the dough onto the prepared cookie sheet by heaping tablespoons, leaving about 2-inches (5 cm) between them to allow for spreading. Bake for 13 to 15 minutes or until very lightly browned, but still soft. Remove from oven and let cool slightly before removing to a rack to cool completely.
Makes about 3 dozen cookies.

How kids can help:


Mix together the fruits and nuts.


Stir the batter and drop onto cookie sheets.
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