Fruitcake Cookies

 


Fruitcake Cookies Alice Seuffert

Fruitcake doesn’t have the greatest reputation.  All of the key things are in there to make it something special but sadly it always falls short.  Miserably short.  But you know what? People still buy it!  I feel bad for it, dried fruit and nuts-it could be so wonderful.  So I decided Fruitcake needed a better reputation, so here it is, in cookie format.  This year I was honored to be asked to participate in the Twin Cities Live 12 Days of Cookies sponsored by Land O’Lakes and the Great Food Blogger Cookie Swap.

Click here for the video from Twin Cities Live on December 23 when I made this recipe for their 12 Days of Cookies!

So what’s this swap all about?  The swap brings together bloggers from around the world, we are each given three blogger names and we send them each a dozen cookies!  In order to participate we each make a donation to Cookies for Kids Cancer, a non-profit dedicated to raising funds and awareness for pediatric kids cancer research.  This year we raised $13,778.40!

“Dear Alice, Your cookies arrived on Saturday and we devoured them!  Seriously, my husband and son could not stop eating them while we watched A Christmas
Story and I had to tell them to please stop because I needed to take a
picture of them before they were gone!  Thank you for baking for us and
including the recipe–it’s a winner!”

I received my email from the organizers and sent my cookies to the following bloggers: Emily from The Answer is Always Pork, Rebecca from Corks and Cake and Laura from A Healthy Jalapeño. 

Here are the packages of Fruitcake Cookies I sent their way!

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Included in their packages: 1 dozen fruitcake cookies, some fun cookie labels, the cookie recipe and a personal note from me about the cookies especially the fact that the Muesli I used for the cookies was made in Minnesota!

They were sent and on their way.  And then I hoped I’d hear something-and I did!

“Thank you so much for the cookies! They were delicious! We’ve already gobbled them all up.”
and
“Dear Alice, Your cookies arrived on Saturday and we devoured them!  Seriously, my
husband and son could not stop eating them while we watched A Christmas
Story and I had to tell them to please stop because I needed to take a
picture of them before they were gone!  Thank you for baking for us and
including the recipe–it’s a winner!”

So here’s where I felt vulnerable.  I sent my packages, and thought will mine arrive? And then, one-by-one, and on time, my cookie packages from across the country started arriving-Coconut-Lime Ricotta Cookies from Lauren at A Picture Journey in Pennsylvania, Cranberry White Chocolate Macadamia Cookies from Patricia at Patricia’s PattiCakes in Los Angeles and Almond and Cranberry Biscotti from Becky at Rose and Henry in Iowa. And guys, these aren’t run of the mill cookies.  These ares bathtub cookies.  Do you know what bathtub cookies are? Bathtub cookies are cookies that I hide and sneak into the bathroom and eat while I’m the bathtub so my kids and husband won’t eat them all.

This was a great experience.  There’s an unwritten connection that you make with other food bloggers in an experience like this-it’s because they understand why you stay up all hours of the night finishing a post, testing recipes and taking photos of every meal.  These bloggers understand your passion and love for cooking, because they have it too.

Have a wonderful holiday!

Ingredients:
4 cups Muesli (My favorite is Seven Sundays Ginger Pear Macadamia Muesli)
1 cup Flour
2 tsp Baking Soda
1 ½ sticks of Land O’Lakes Butter-salted
¾ cup Dark Brown Sugar
¾ cup Sugar
1 tsp Vanilla Bean Paste or Vanilla Extract
2 eggs
1 cup Powdered Sugar
2 TB Lemon Juice

Directions:
Preheat oven to 375.

Mix muesli, flour and baking soda together and set aside.

Cream butter, brown sugar, sugar and vanilla.  Add eggs one at a time.  Gradually add in muesli mixture and mix until combined.

Chill for 15 minutes.

Drop by spoonfuls onto a greased cookie sheet. Press cookies down flat.

Bake for 10 minutes.

Once cookies have cooled, prepare glaze.  For glaze, mix 2 TB lemon juice and powdered sugar.  Drizzle on cookies.

Makes 3 dozen.

I received products and coupons from the corporate sponsors of the event, including OXO and Dixie Crystals Sugar.

2 thoughts on “Fruitcake Cookies

  1. Hi I am so glad you enjoyed my Coconut and lime Ricotta Cookies and I hope they arrived to you fine. I messed up big time and missed the deadline to submit a link to my recipe on the main page but I have been so busy. I will updat my website so your followers of they check out my website will find a recipe.

  2. Pingback: The 2013 Great Food Blogger Cookie Swap Round Up Part 2 | the little kitchen

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