Almond-cherry fruitcake cookie

Prep 20 min
Total 30 min
Makes 40 Cookies



3/4 cup
all-purpose flour
1/2 tsp
ground ginger
1/2 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
1/4 cup
butter, at room temperature
1/2 cup
packed brown sugar
2 tbsp
dark rum, or 1/2 tsp rum extract with 2 tbsp of water
1 tsp
1 cup
dried cherries
1 cup
coarsely chopped glacé cherries
1 cup
chopped skin-on almonds


  • Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Then, using a wooden spoon, stir in 1 cup (250 mL) dried cherries, 1 cup (250 mL) chopped skin-on almonds and 1 cup (250 mL) coarsely chopped glacé cherries. Dough will be thick and chunky.
  • Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Scatter a few sliced skin-on almonds on top of each cookie. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes


Almond Butter Cookies

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