We've turned the iconic holiday dessert into a batch of bite-size cookies. They're studded with glace cherries, dried papaya, and candied citron and finished with chocolate fondant and edible gold leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-13-inch rimmed baking sheet and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, cinnamon, salt, cardamom, and baking powder.
- Pulse almond paste in a food processor until crumbly; add sugar and pulse just to combine. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until light and fluffy, scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons kirsch. Add flour mixture, beating on low speed, until fully combined. Beat in fruit.
- Scrape batter into prepared sheet, smoothing top with an off-set spatula. Bake until pale golden, about 1 hour, 15 minutes. Brush with remaining 2 tablespoons kirsch. Transfer sheet to a wire rack and let cool 45 minutes. Use parchment overhang to lift out of pan; let cool completely on rack. Refrigerate at least 4 hours and preferably overnight. Using a sharp knife, trim edges and cut into 1 1/4-inch squares.
- Working in batches and keeping the rest in the refrigerator, place one cookie on a fork. Spoon fondant over top, allowing it to coat entire cake and excess to drip back into bowl. Place on a wire rack set over a rimmed baking sheet to set. If at any time fondant gets too thick, add hot water, 1 tablespoon at a time, and warm in the microwave or over a pot of simmering water. Let cookies stand until set, about 30 minutes. If desired, decorate with a few flecks of edible gold leaf. Cookies will keep at room temperature in an airtight container up to 5 days.
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Muad Mamari
[email protected]Overall, I'm really happy with this recipe. The cookies are delicious and festive, and they're not too difficult to make. I'll definitely be making them again next year.
Gideon Emeka
[email protected]These cookies are a bit pricey to make, but they're worth every penny. They're so delicious and special.
Selim Rana
[email protected]I've made these cookies several times, and they always turn out perfectly. They're a great addition to any holiday cookie platter.
rana abdurrahman
[email protected]These cookies are a great way to get your kids involved in the kitchen. They'll love helping you measure ingredients and mix the dough.
Hadayet Hussain
[email protected]I'm not a baker, but I was able to make these cookies without any problems. They're really easy to follow.
Bubreezy claimais
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth it. They're so delicious and festive.
Summer Ballentyne
[email protected]I made these cookies for a holiday party, and they were a huge hit. Everyone loved them!
Denise Ndoj
[email protected]These cookies are the perfect way to use up leftover fruitcake. They're also a great way to share the holiday spirit with your friends and family.
Madina yad ata h
[email protected]I've never been a big fan of fruitcake, but these cookies changed my mind. They're so good!
Yosef Andargchew
[email protected]These cookies are so moist and flavorful. I love the combination of fruits and nuts.
Nasasira Nelson
[email protected]I tried this recipe for the first time last year, and I was really impressed. The cookies were delicious, and they were a lot easier to make than I thought they would be.
SYED MUNEEB HUSSAIN
[email protected]I've made these fruitcake cookies for years, and they're always a hit with my family and friends. They're so easy to make, and they always turn out perfectly.
Imran karachi
[email protected]These fruitcake cookies are the perfect holiday treat! They're moist, flavorful, and full of festive cheer.