Don’t let the name scare you – these fruitcake-inspired cookies are amazing. This holiday standard has been reimagined in a new, festive way.
Prep time: 20 minutes
Cook time: 16 minutes
Servings: Makes 18 cookies
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1/4 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dates, finely chopped
- 1 cup candied cherry pineapple mix, finely chopped
- 3/4 cup pecans, finely chopped
- 18 pecan halves
In a large bowl, cream butter and sugar with a mixer on high speed until light and fluffy, about 30 seconds. Add egg and beat until well incorporated. Add buttermilk and mix with a spoon. Sift flour, baking soda and salt into butter and sugar mixture and mix with spoon until soft dough forms. Add dates, cherry pineapple mix and pecans and mix until all ingredients are well incorporated. Form dough into disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
Preheat oven to 400°F.
Drop 3 tablespoons of dough onto parchment-lined baking sheets. Repeat with remaining dough, spacing cookies about 2-3 inches apart. Place pecan half on top of each cookie and press down slightly into dough. Bake cookies until slightly golden and set, about 14-16 minutes.
Allow cookies to cool for about 5 minutes then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: We like to use a cherry pineapple mix for these cookies, which we find at our local grocery store. However, candied cherries by themselves could be substituted, as well.