Fruitcake Cookie Sandwiches
Around the holidays, fruitcakes start to make their appearance in stores, but none are as delicious as these cookies. Chock-full of fruits, nuts, and warm spices, these little sandwiches are a new take on a classic holiday cake. The batter comes together easily, filling your kitchen with a sweet, festive aroma.
Fruitcake Cookie Sandwiches
Makes 20 sandwich cookies
Ingredients
1 cup (227 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar¾ cup (165 grams) firmly packed light brown sugar2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract2¼ cups (281 grams) all-purpose flour1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground cinnamon½ teaspoon (1 gram) apple pie spice2 cups (180 grams) quick-cooking oats½ cup (57 grams) sliced almonds½ cup (102 grams) chopped green and red candied cherries½ cup (80 grams) chopped dried cherriesCherry Buttercream (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, and pie spice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined and stopping to scrape sides of bowl. Add oats, almonds, and all cherries, beating until combined and stopping to scrape sides of bowl. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams each), and place 2 inches apart on prepared pans.
Bake until edges are golden brown and top is lightly browned, 10 to 15 minutes. Let cool on pans for10 minutes. Remove from pans, and let cool completely on wire racks.
Spoon Cherry Buttercream into a pastry bag fitted with a small French star piping tip (Ateco #863). Pipe buttercream onto flat side of half of cookies. Top with remaining cookies, flat side down. Store in an airtight container for up to 4 days.
Cherry Buttercream
Makes about 3 cups
Ingredients
1 cup (227 grams) unsalted butter, softened½ teaspoon (1.5 grams) kosher salt½ teaspoon (2 grams) almond extract3¾ cups (600 grams) confectioners’ sugar*¼ cup (72 grams) pure cherry concentrate
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, salt, and almond extract at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar and cherry concentrate, beating until well combined and stopping to scrape sides of bowl. Increase speed to medium, and beat until smooth and fluffy, about 1 minute, Use immediately.
Notes
*We used C&H® Powdered Sugar.
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