Cherry Nut Cookies: The Last of the Holiday Cookie Tray

I really like fruitcake, but I know that not everyone is a fan. These Cherry Nut Cookies take all the best parts of a fruitcake and put them into a dessert that everyone will love! They are modified from one of my favorite cooke recipes by Ina Garten. 

I’m not one to complain about food often, but I have to admit, I am so tired of cookies. Give me a couple weeks and I’m sure I will welcome them once again, but right now, I don’t want another bite.

Do you get that way with holiday cookies?

Even though they have worn out their welcome with me, I still wanted to share a recipe with you since I did not get to before Christmas. No worries though. These cookies are perfect for New Years and Valentine’s Day too.

I’ve made this recipe before; the original is called Dried Fruit Cookies by Ina Garten. They are delicious unaltered, but this year I put a little twist on them using less fruit and substituting my favorite lesser refined sugars and whole grain flours.

The result was just as tasty, but was changed just enough to create a whole new cookie. They have a festive holiday flavor because of the cloves, but they really are perfect for any time of year. Add some dried blue berries for a patriotic holiday, or keep them all red for Valentine’s day.

I tried like crazy to find candied cherries without HFCS this year. I ordered from a company online which did not have HFCS on the ingredient label posted. Got my order and HFCS was the 2nd ingredient. They refunded my money, but what a disappointment. If you have a resource, please pass it on!

Be sure to start these cookies ahead of time. The fruit and nuts need to soak and the dough needs to be stored in the refrigerator for at least an hour before baking.

Cherry Nut Cookies
Adapted from Dried Fruit & Cookies by Ina Garten

Makes: 2 1/2 to 3 dozen cookies

Ingredients

½ pound candied cherries, halved
1 tbsp local honey
2 tbsp spiced rum
1 tbsp orange juice
½ cup pecans, chopped
1 cup unsalted butter, softened
½ tsp ground cloves
½ cup Demerara sugar
1/3 cup muscavo sugar
1 egg
¼ tsp salt
2 2/3 cup white whole wheat flour

Prep

Combine the cherries, honey, rum, orange juice and pecans in a small bowl. Cover and let sit at room temperature several hours or overnight.

In a mixing bowl, combine the butter, cloves and sugars. Cream until smooth, about 2 minutes. Mix in the egg. 

Add the salt and gradually add the flour, mixing just until combined. Mix in the fruit and nuts along with any liquid. Separate the dough into two portions.

Place each piece of dough on a sheet of plastic wrap. Shape into a log and wrap tightly. Refrigerate for 1 to 3 hours or until firm.

Preheat the oven to 350 degrees F. Slice the cookies with a serrated knife, about ½ inch thick. Place cut side down on an ungreased cookie sheet. Bake for 12 to 15 minutes, or until edges are slightly browned and cookies are firm. Cool on a wire baking rack.