Fa-La-La Fruitcake Cookies

Let's Cook

1. Step 1.

   In the large bowl of an electric mixer, beat 1½ cups (3 sticks) unsalted butter, room temperature, on medium speed until very creamy, 2 to 4 minutes.

2. Step 2.

   Add 3 cups firmly packed dark brown sugar and beat until light and fluffy, about 2 minutes.

3. Step 3.

   Add 3 large eggs, room temperature, one at a time, beating well after each addition. Stir in ¾ cup buttermilk until combined.

4. Step 4.

   In a separate bowl, sift together 5¼ cups all-purpose flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt. Using a wooden spoon, stir the dry ingredients into the butter mixture until no flour can be seen.

5. Step 5.

   Stir in 3 cups quartered candied cherries (red and green) and 3 cups chopped dates until evenly distributed.

6. Step 6.

   Cover the bowl with plastic wrap and refrigerate for 24 hours.

7. Step 7.

   When ready to bake, remove the dough from the refrigerator and let it soften slightly at room temperature, about 10 minutes. Meanwhile, preheat the oven to 375°F and butter a cookie sheet or line it with a silicone mat.

8. Step 8.

   Using a 1½-tablespoon ice cream scoop, scoop out the dough and place each piece 2 inches apart on the prepared sheet.

9. Step 9.

   Bake for 12 to 16 minutes, rotating the cookie sheet halfway through, until the cookies are golden brown and when touched lightly, almost no imprint remains.

10. Step 10.

    Cool the cookies on wire racks. When completely cool, store in zip-top plastic bags (which can be frozen) or in airtight containers.