Air Fryer Fruitcake Cookies
During the holidays, my grandma would always make a fruitcake. I made cookies using her recipe, which are delicious at any time of the day, but especially when accompanied by a cup of tea.
Components
- 1 to 2 and a third cups of chopped walnuts or pecans
- 1 and a third cups of golden raisins
- 1 cup of dried plums (prunes) or prunes, pitted and diced
- A third of a cup of dried apricots, cut very coarsely
- 50 milliliters of dried cranberries
- One-fourth of a cup of triple sec
- half a cup of butter, softened
- Sugar, half a cup
- One-third of a cup of packed light brown sugar
- a half of a teaspoon of ground nutmeg
- one large egg, heated at room temperature
- 2.2-2.3/3 cups of flour for all purposes
Details to follow
- A big bowl should be used to combine the first five components. Douse with triple sec, then toss to mix the ingredients. Overnight, let it stand with the cover on.
- After 5-7 minutes, beat the butter, sugars, and nutmeg together in a large bowl until the mixture is light and fluffy. Whisk in the egg.
- Stir in the flour in a slow pace. Stir in the mixture of fruits.
- Create a rectangular log measuring 12 inches by 3 inches by 1 inch for each half of the dough. Cover and place in the refrigerator for at least one night or until it becomes solid.
- Preheat the oven to 350 degrees Fahrenheit. Remove the cover and cut the dough into slices that are half an inch thick.
- Place on baking pans that have not been coated with olive oil. After 13 to 16 minutes, the edges should be a light brown color. Take out of the pans and place on wire racks to cool.