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From the Penny Plate: Christmas Fruitcake Cookies


  • Oil
  • ¾ cup 175 mL all-purpose flour
  • 1 teaspoon 5 mL ground cinnamon
  • ½ teaspoon 2 mL each nutmeg, allspice and salt
  • ¼ teaspoon 1 mL each ground ginger and baking soda
  • cup 80 mL butter, at room temperature
  • ½ cup 125 mL packed brown sugar
  • 1 egg
  • 1 teaspoon 5 mL vanilla
  • ¼ cup 60 mL milk
  • cups 375 mL chopped glacé mixed peel
  • 1 cup 250 mL chopped toasted walnuts
  • ¼ cup 60 mL chopped candied orange peel
  • Frosty Drizzle optional, recipe follows


  • Preheat oven to 350°F (180°C).
  • Lightly oil a baking sheet or line with parchment paper. In a medium-size bowl, use a fork to stir flour with cinnamon, nutmeg, allspice, salt, ginger and baking soda. In another bowl, use an electric mixer to beat butter with sugar for about a minute.
  • Beat egg and vanilla into butter mixture, then gradually beat in milk. Don’t worry if it separates. Using a spoon, gradually stir in flour mixture, then glacé mixed peel, nuts and orange peel.
  • Using wet hands, form dough by rounded teaspoonfuls (7 mL) into rounds, each about 1 inch (2.5 cm) wide. Place on baking sheet, a generous distance apart. Bake in centre of oven until cookies are golden, 14 to 16 minutes. Remove from oven and leave on baking sheet for 2 minutes. Remove to a rack to cool. Repeat with remaining dough. Once cooled, these cookies will keep in an airtight container at room temperature for about 5 days or in a freezer up to a month.
Tried this recipe?Let us know how it was!