Across the holidays, fruitcakes begin to make their look in shops, however none are as scrumptious as these cookies. Chock-full of fruits, nuts, and heat spices, these little sandwiches are a brand new tackle a traditional vacation cake. The batter comes collectively simply, filling your kitchen with a candy, festive aroma.
Fruitcake Cookie Sandwiches
Makes 20 sandwich cookies
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed gentle brown sugar
- 2 massive eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) floor cinnamon
- ½ teaspoon (1 gram) apple pie spice
- 2 cups (180 grams) quick-cooking oats
- ½ cup (57 grams) sliced almonds
- ½ cup (102 grams) chopped inexperienced and purple candied cherries
- ½ cup (80 grams) chopped dried cherries
- Cherry Buttercream (recipe follows)
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating nicely after every addition. Beat in vanilla.
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In a medium bowl, sift collectively flour, salt, baking powder, baking soda, cinnamon, and pie spice. With mixer on low velocity, step by step add flour combination to butter combination, beating till mixed and stopping to scrape sides of bowl. Add oats, almonds, and all cherries, beating till mixed and stopping to scrape sides of bowl. Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough (about 32 grams every), and place 2 inches aside on ready pans.
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Bake till edges are golden brown and high is evenly browned, 10 to fifteen minutes. Let cool on pans for10 minutes. Take away from pans, and let cool utterly on wire racks.
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Spoon Cherry Buttercream right into a pastry bag fitted with a small French star piping tip (Ateco #863). Pipe buttercream onto flat facet of half of cookies. High with remaining cookies, flat facet down. Retailer in an hermetic container for as much as 4 days.
Cherry Buttercream
Makes about 3 cups
- 1 cup (227 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2 grams) almond extract
- 3¾ cups (600 grams) confectioners’ sugar*
- ¼ cup (72 grams) pure cherry focus
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, salt, and almond extract at medium velocity till creamy, 2 to three minutes, stopping to scrape sides of bowl. With mixer on low velocity, step by step add confectioners’ sugar and cherry focus, beating till nicely mixed and stopping to scrape sides of bowl. Enhance velocity to medium, and beat till easy and fluffy, about 1 minute, Use instantly.
*We used C&H® Powdered Sugar.
