Fruitcake Crisps
- 25m Prep Time
- 14m Cook Time
- 39m Ready In
These cookies are inspired by British fruitcakes, studded with candied citrus, pistachios, and dried cranberries. They are perfect for holiday baking.
Ingredients
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 78.9 ml chopped candied citrus (orange and lemon) chopped
- 78.9 ml chopped pistachios chopped
- 118 ml dried cranberries
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 283 mg
- Iron: 17.3 mg
- Magnesium: 88.4 mg
- Phosphorus: 581 mg
- Potassium: 514 mg
- Zinc: 3.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml all-purpose flour
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 7.39 ml pure vanilla extract
- 118 ml dried cranberries
Prepare
- 237 ml unsalted butter, at room temperature
- Chop 78.9 ml chopped candied citrus (orange and lemon)
- Chop 78.9 ml chopped pistachios
Let's Cook
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Step 1.
In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract.
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Step 3.
Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. Fold in ⅓ cup chopped candied citrus, ⅓ cup chopped pistachios, and ½ cup dried cranberries.
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Step 4.
Shape the dough into 2 logs, each about 2 inches thick. Wrap each log in plastic wrap and flatten slightly to create an oval shape. Freeze for 20 minutes until firm.
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Step 5.
While the dough chills, heat the oven to 350°F and line 2 baking sheets with parchment paper.
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Step 6.
Remove the logs from the freezer. Cut each log into ½-inch-thick slices and place the slices onto the prepared baking sheets, spacing them 2 inches apart.
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Step 7.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.