Fruitcake cookies from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 195) by Ina Garten

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Notes about this recipe

  • Jardimc on January 27, 2024

    Just divine! I shaped the cookie dough into a log and kept it in the freezer, sawing off dough whenever a craving hit me and popping it into the oven. An absolute winner of a cookie for fruitcake lovers like me.

  • eliza on December 13, 2023

    I also really liked these. I made 1/2 the recipe and subbed other dried fruit for the figs (as I didn’t have any). I think crystallized ginger would be a good addition. Note that I marinated fruit in the morning, mixed dough in the afternoon, and baked evening thus skipping the overnight step, and it was fine. Took to a gathering and everyone liked them. The only exception: my Mum (a fruitcake lover) didn’t care for these because they are soft.

  • KarinaFrancis on June 20, 2021

    I really liked these, but I love fruitcake so it was an easy win. They capture the flavours of Christmas and as per previous reviews, not too sweet. I halved the recipe and made 30 cookies.

  • EmilyR on January 03, 2021

    I used montmorency tart cherries and added a little bit of lemon zest and some extra cloves. My fruitcake loving husband declared they are excellent. The cookies are not super sweet, which I liked, and once the prep work is done they are super simple slice and bakes.

  • GiselleMarie on February 28, 2020

    Fruity, chunky, chewy, fantastic! I used candied cherries because I somehow acquired several cartons of them and I need to use them, but I would like to try these cookies with dried apricots instead.

  • anya_sf on December 16, 2019

    Note that the fruit marinates overnight and the cookie dough must chill several hours. I despise candied cherries, so I substituted dried bing cherries, which weren't as pretty but tasted better. Half the recipe yielded 30 cookies. Regular sugar worked instead of superfine. The cookies took 22 minutes to bake. They tasted like fruitcake in the best possible way. I wasn't sure I'd like them, but my whole family enjoyed them.

  • pattig on December 04, 2019

    Try reducing cherries to 2 oz and adding 2 oz chopped apricots. (Per her recipe on Food Network)

  • inflytur on January 20, 2018

    Don’t be afraid of this cookie, even if you think you hate fruitcake. It is a delicious cookie chock full of dried fruit enlivened with just a touch of sherry. It doesn’t include dried citron, which is what most fruitcake haters object to.

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