Created by the fabulous Lindsay of Love and Olive Oil and the equally-fabulous Julie of The Little Kitchen, the Great Food Blogger Cookie Swap brings together hundreds of food bloggers for one big giant cookie swap across the United States … and who doesn’t want tons of recipes for delectable holiday cookies? I know I do!
This is my fourth year participating in The Great Food Blogger Cookie Swap, and as I looked back at my previous cookie swap recipes, I realized something … I love dried cranberries.
Yes, dried cranberries were featured in every one of my previous recipes for the cookie swap. How did I not notice this until now? It must have been a case of dried cranberry-induced forgetfullness … that’s totally a thing, right?
Anyway, I knew I either needed to stick with tradition and make another cookie with dried cranberries or buck the trend and go a different route … and I chose the latter.
Enter my white chocolate iced fruitcake cookies. Chock full of dried fruit and pecans, perfectly spiced with vanilla, nutmeg, and dried orange, and topped with a sweet drizzle of white chocolate, my fruitcake cookies are a delicious take on their often-bashed cake cousin … and nary a dried cranberry to be found. And unlike the traditional fruitcake, my fruitcake cookies won’t be relegated to the re-gift pile … because they won’t last long enough!
- 1 cup light brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- ¼ teaspoon ground nutmeg
- ½ teaspoon dried orange peel
- 1 egg
- 2⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1½ cups pecan chips
- 1½ cups fruitcake mix
- ½ cup white chocolate chips
- Preheat the oven to 300°F.
- In a large bowl, beat the brown sugar and butter together with an electric mixer on low speed until light and fluffy. Beat in the vanilla, nutmeg, orange peel, and egg. Stir in the flour and baking soda by hand, then stir in the pecans and fruitcake mix.
- Divide the dough into two portions, each on a separate 12 by 18-inch piece of waxed paper. Form each portion into an 8-inch-long round log, then wrap tightly in the waxed paper, twisting the ends of the waxed paper to seal. Freeze the dough until firm, about 30 minutes.
- When ready to bake, slice the dough into ½-inch-thick slices. Place the slices ½-inch apart on ungreased baking sheets. Bake the cookies 12 to 15 minutes or until set. Remove the cookies from the cookie sheets and place on wire racks; allow to cool completely.
- Once the cookies are cooled, melt the white chocolate chips in the microwave. Drizzle evenly over the cooled cookies.
And, of course, I want to send a huge THANK YOU and a virtual hug to the bloggers who baked cookies for me! Linda from The Orange Bee sent me some delicious Orange and Pecan Biscotti, Ausra from Vaikai Vanile sent me some gorgeous and decadent Tangerine and Olive Oil Cookies, and Becca from The Salted Cookie sent me some perfectly-gingery Browned Butter Soft Gingersnaps … thank you, thank you, thank you, ladies!
Want to check out my past cookie swap cookie recipes? Well, here they are!