Throughout the holidays, fruit pies begin showing in shops, however none are as scrumptious as these cookies. Full of fruits, nuts, and heat spices, these little sandwiches are a brand new tackle the traditional Christmas pie. The dough mixes simply, filling your kitchen with a candy and festive aroma.
Fruitcake Cookie Sandwiches
Makes 20 sandwich cookies
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed mild brown sugar
- 2 massive eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2¼ mugs (281 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) floor cinnamon
- ½ teaspoon (1 gram) apple pie spice
- 2 mugs (180 grams) fast cooking oats
- ½ cup (57 grams) sliced ​​almonds
- ½ cup (102 grams) chopped inexperienced and crimson candied cherries
- ½ cup (80 grams) chopped dried cherries
- Cherry buttercream (recipe follows)
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Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium pace till fluffy, 3 to 4 minutes, stopping to scrape down the perimeters of the bowl. Add the eggs, separately, beating nicely after every addition. Add vanilla.
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In a medium bowl, sift collectively the flour, salt, baking powder, baking soda, cinnamon, and cake spices. With mixer on low pace, steadily add flour combination to butter combination, beating till mixed and stopping to scrape down sides of bowl. Add the oats, almonds, and all of the cherries, beating till mixed and stopping to scrape down the perimeters of the bowl. Utilizing a 1½ tablespoon springform spoon, scoop out batter (about 32 grams every) and place 2 inches aside into ready pans.
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Bake till the perimeters are golden brown and the highest is calmly browned, 10 to fifteen minutes. Let cool in pans for 10 minutes. Take away from the molds and let cool fully on racks.
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Pour the cherry buttercream right into a piping bag fitted with a small French star tip (Ateco #863). Pipe the buttercream onto the flat aspect of half the cookies. High with remaining cookies, flat aspect down. Retailer in an hermetic container for as much as 4 days.
cherry buttercream
Makes roughly 3 cups
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2 grams) almond extract
- 3¾ mugs (600 grams) of powdered sugar*
- ¼ cup (72 grams) of pure cherry focus
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Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and almond extract on medium pace till creamy, 2 to three minutes, stopping to scrape down the perimeters of the bowl. With the mixer on low pace, steadily add the confectioners’ sugar and cherry focus, beating till nicely mixed and stopping to scrape down the perimeters of the bowl. Enhance the pace to medium and beat till mild and fluffy, about 1 minute. Use it instantly.
*We use C&H® Icing sugar.
