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Christmas Fruit Cookies
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Christmas Fruit Cookies
Doris Laiben's beloved family drop cookies, packed with hazelnuts, walnuts, dates, and candied cherries — the Thermomix handles all the chopping and mixing in one bowl, so these festive bites go from pantry to oven in under 20 minutes.
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Essentials
Ingredients
- 120 g hazelnuts
- 100 g walnuts or pecans
- 450 g pitted dates, roughly chopped
- 120 g candied cherries
- 30 g plain flour (for dredging)
- 115 g unsalted butter, room temperature
- 150 g brown sugar
- 1 egg
- 150 g plain flour
- 1/2 tsp fine salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
Method
Preparation
- 1 Add 120 g hazelnuts to mixing bowl.Weigh
- 2 Chop 4 sec/speed 5.4s / sp5
- 3 Tip into a large mixing bowl and set aside.
- 4 Add 100 g walnuts or pecans to mixing bowl.Weigh
- 5 Chop 4 sec/speed 5.4s / sp5
- 6 Tip into the bowl with the hazelnuts.
- 7 In a separate small bowl, toss 120 g candied cherries with 30 g plain flour until well coated. Add to the nut bowl along with 450 g pitted dates and set the whole fruit-and-nut mixture aside.Weigh 3
- 8 Add 115 g unsalted butter to mixing bowl.Weigh
- 9 Add 150 g brown sugar to mixing bowl.Weigh
- 10 Mix 30 sec/speed 3.30s / sp3
- 11 Scrape down the bowl, then mix a further 20 sec/speed 4 until pale and creamy.20s / sp4
- 12 Add 1 egg to mixing bowl.Weigh
- 13 Mix 10 sec/speed 4.10s / sp4
- 14 Add 150 g plain flour to mixing bowl.Weigh
- 15 Add 1/2 tsp fine salt to mixing bowl.Weigh
- 16 Add 1/2 tsp bicarbonate of soda to mixing bowl.Weigh
- 17 Add 1/2 tsp ground cinnamon to mixing bowl.Weigh
- 18 Mix 20 sec/speed 4 until a smooth, thick dough forms.20s / sp4
- 19 Add the reserved fruit-and-nut mixture to the mixing bowl.
- 20 Mix 10 sec/speed 2/reverse to fold the fruit and nuts through the dough without breaking them apart.10s / sp2
- 21 Preheat oven to 165°C. Line two baking trays with baking parchment.
- 22 Drop heaped teaspoons of dough onto prepared trays, spacing 4 cm apart.
- 23 Bake in oven for 8 min until just set and lightly golden at the edges. They firm up as they cool — pull them out while they still look slightly underdone.
- 24 Rest on the trays for 5 min, then transfer to a wire rack to cool completely.
Notes
Tips
- Adapted from Doris Laiben's handwritten Christmas Fruit Cookies recipe card.
- One bowl handles all the chopping and mixing — hazelnuts to finished dough — with no separate food processor or stand mixer to wash up.
- {"Doris noted a classic variation on her card" => "use half hazelnuts and half pecans for the first cup of nuts, giving a slightly sweeter, buttery flavour."}
- Butter must be at room temperature or the creaming step will leave a lumpy dough. Remove from the fridge at least 30 minutes before starting.
- These keep well in an airtight tin for up to 2 weeks, making them ideal for baking ahead in the weeks before Christmas.