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There is almost no reason why I should like Candied Fruit Slices. Like many people, I shy away from fruitcake and the super-sweet candied fruit embedded in that dark, boozy cake. Too many jokes about the fruitcake to convince me.
But Candied Fruit Slices? It was love at first bite, even with the candied cherries. The cookie itself is buttery with a melt-in-your-mouth texture, thanks to confectioners’ sugar.
Granulated sugar facilitates a slight different texture. Confectioners’ sugar, which contains cornstarch, creates more tenderness. (And who doesn’t need a little of that at this time of year?)
Slices of red and green candied cherries mingle with earthy pecans, you can toast them or not. I keep the pecans in larger pieces because they look pretty in the cross-section of cookies.
Chop them smaller if you’d like — that’s the cook’s prerogative.
I’ve almost forgotten one of the best attributed of this festive cookie. It’s slice-and-bake. Make the dough, roll it, wrap it and chill it, then slice off thin pieces, about ⅛-inch thick, and bake.
If wrapped well, the dough will last about five days in the refrigerator. Very convenient. It’s also a good candidate for the freezer, again, if wrapped well. Let thaw about 30 minutes before slicing.
The recipe makes a lot, about 7 dozen, and the dough doesn’t spread on the baking sheet so you can fit more than a dozen on one. Another good thing.
Come to think of it. there’s a lot to like about Candied Fruit Slices. Honestly, though, the taste is No. 1.
Candied Fruit Slices
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups flour
- ½ teaspoon baking soda
- 1 cup pecan halves
- 1 cup soft candied green cherries cut in half
- 1 cup soft candied red cherries cut in half
- Cream butter and powdered sugar. Add egg and vanilla, and mix well. Mix in flour and baking soda to make smooth dough. Stir in pecans and candied cherries until evenly incorporated.
- Chill dough for 1 hour, then divide into 4 portions. Roll each piece into a log about 7 inches long and 1 ½ inches around. Roll in wax paper and chill for at least 3 hours.
- Preheat oven to 350 degrees.
- Unwrap rolls and slice about ⅛-inch thick. Bake on parchment-lined cookie sheet for 13 to 15 minutes or until lightly browned.