OK, all you people out there with a fruitcake phobia (you really don’t know what you’re missing), have I got a cookie for you! And of course, for all you who already know the joy a truly good fruitcake can bring to your lives, these simple cookies are going to rock your socks. (Christmas stocking, of course!)

First, the base is shortbread. And who in their right mind doesn’t love shortbread above all other cookies. And then you add some glazed and candied fruit and sliced almonds just for the heck of it, and you have fruitcake heaven in every bite.

So, enough said today. I’ve got packages to get to UPS. Plus, attend one of Mr. C’s gigs this evening.

So, as always, peace and love to all. (Take a good deep breath Patti, and all will be just fine.)    

1 c. (2 sticks) unsalted butter, room temp.

1 c. powdered sugar

¾ tsp. vanilla

¼ tsp. almond extract

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

½ c. red and green glazed maraschino cherries, roughly chopped  

¼ c. candied orange peel (the kind you use for fruitcake)

¼ c. sliced almonds

Beat the butter, powdered sugar, vanilla, and almond extract together until smooth. In a separate bowl, mix the flour and salt together. Add the chopped glazed fruit, candied orange peel, and almonds to the flour and mix until all the fruit has been coated with flour. (I do this with my fingers.) With mixer on low speed, add the flour mixture, mixing just until the dough forms.

Divide dough in half. Place the first half on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1¼-inch wide.  Do the same with the second half of the dough. Refrigerate for 2 hours or overnight.

Preheat oven to 350-degrees. Un-wrap log and using a very sharp knife, slice dough 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing).

Arrange slices, about 1-inch apart, on baking sheets lined with parchment paper. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.