Christmas In November Recipe Correction
There was a bit of a mix up in the Christmas in November recipe book and the ingredients for the Fruitcake Hermits were the same as the Rugulah. Below please find the ingredient list and method so you can enjoy making them at home!
Instead of Fruitcake Hermits
Yearning for the old-fashioned flavour of fruitcake, but where’s the time? Or, there’s leftover fruitcake or candied fruit to use up. Here’s the recipe that delivers, either your quick and easy fruitcake fix or delicious and fresh use of leftovers.
1 cup (250 mL) butter, softened
¾ cup (175 mL) packed brown sugar
½ cup (125 mL) granulated sugar
2 large eggs
2 tsp (10 mL) vanilla
2 ½ cups (625 mL) all purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) each ground ginger, cinnamon and nutmeg
¼ tsp (1 mL) salt
Pinch ground allspice
3 cups (750 mL) mix of candied citrus peel, cherries and raisins
4 oz (125 g) white chocolate, chopped
Line 4 rimless baking sheets with parchment paper; set aside.
In a large bowl, beat butter until light. Beat in brown and granulated sugars until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and allspice. In 3 additions, stir into butter mixture until no steaks remain. Add fruit, stirring until combined. Drop by tablespoonfuls onto prepared baking sheets. Bake in centre of preheated 350F (180C) oven until golden brown, about 10 minutes. Let cool on rack.
Meanwhile, melt chocolate in heatproof bowl, over hot not boiling water. Drizzle over cooled cookies,. Let stand until set, about 1 hour.
Makes about 72 cookies.
Leftover Fruitcake Variation: Reduce flour to 2 cups (500 mL) and omit fruit. Substitute 3 cups (750 mL) finely chopped fruitcake.
Freezer Friendly: Scoop out all the dough and freeze on baking sheets before baking. Place in an airtight container or resealable freezer bag. Then simply pull out as many cookie dough pieces as you need to bake fresh cookies. If so, reduce oven to 325F (160C) and cook for about 15 minutes.