Dumante Pistachio Fruitcake Cookies

Dumante Pistachio Fruitcake Cookies

Recipe courtesy of Chef William Beauchamp, owner of the FUNKY FOODGASM.


  • 1 cup butter, softened
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 TBS of Dumante Pistachio Liqueur: more later for coating
  • 2 1/2 cups flour, divided
  • 1 tsp. baking soda
  • 1 1/2 pounds dates, chopped
  • 1 cup chopped candied pineapple
  • 1/2 pound candied cherries (halves or pieces)
  • 1 cup pistachios
  • 1/2 cup walnut pieces
  • 1/2 cup coarsely chopped pine nuts
  • 1/2 cup coarsely chopped hazelnuts


  • Combine fruits and nuts in a large bowl and sprinkle with 3/4 cup of flour.  Use your hands or a wooden spoon to coat the fruit and nuts with the flour.
  • In another large bowl, cream together the butter and sugar; add the eggs and vanilla, and beat well.
  • Mix in the remaining 1 3/4 cups of flour and the soda.
  • Stir in the floured fruits and nuts (batter will be very stiff).
  • Drop portions of desired size (I use a large soup spoon) onto greased baking sheets, and bake at 350˚F until cookies are lightly browned, about 10 minutes.
  • Remove and coat liberally with Dumante Pistachio Liqueur

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