STREAMING NOW: Taste in Translation

Candied Fruit Sugar Cookies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is great with candied and dried fruit - cherries, dates, pineapple, raisins, apricots etc. You could also omit vanilla; substitute 2 tbsp. bourbon and swap 3/4 cup toasted chopped pecans for the dried/candied fruit.”
READY IN:
22mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, using an electric mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs yolks and vanilla. Reduce speed to low; add flour, baking powder, salt and dried fruit. Mix just until a stiff dough forms. Turn onto a floured work surface, cut dough into halves, and form each half into a 1½-inch thick log. Wrap in plastic and refrigerate at least 2 hours or up to 2 days.
  2. Preheat oven to 375F and line 2 large baking sheets with parchment paper.
  3. Cut logs into ¼-inch-thick slices and arrange about 1 inch apart on pans. Refrigerate 10 minutes, then bake until lightly browned around the edges and firm in the center, 12 to 15 minutes. Let cookies cool 5 to 10 minutes on the pan before transferring to wire racks to cool completely. Decorate with your favorite icing if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: