Sugarplum Cookies/Christmas Cookbook

Each of these Christmas cookies hides a sweet surprise inside: a piece of dried or candied fruit wrapped in vanilla sugar cookie dough, baked until just golden, then topped with a simple frosting and festive sprinkles. They’re the kind of cookie that makes people ask “what’s in the middle?"

The dough uses both butter and shortening, which gives you the best of both worlds. Butter brings flavor while shortening keeps the cookies tender and helps them hold their round shape without spreading flat. Shape a teaspoon of dough around each piece of fruit, rolling into a smooth ball so the filling stays sealed inside.

The creamy frosting is nothing more than powdered sugar, vanilla, and water whisked together. Keep it thin enough to drizzle or spread with a knife, then top with colored sugar, nonpareils, or chopped nuts while the frosting is still wet so the decorations stick.

Kitchen Tips

• Cut dried fruit into uniform pieces about the size of a marble so each cookie is consistent
• Space the cookies an inch apart. They don’t spread much, so you can fit more on a sheet than typical drop cookies
• Watch for the “delicate brown” the recipe describes. These should be barely golden, not dark, since overbaking dries them out
• Frost only when fully cooled or the frosting will melt and slide off

Variations

• Use filberts (hazelnuts) instead of dried fruit for a nutty surprise in the center
• Tint the frosting with food coloring for a more festive look: red and green for Christmas, pastels for Easter
• Roll the dough balls in cinnamon sugar before baking and skip the frosting for a simpler version