Sugarplum Fairy Blondies

Yield: 8-10

Author: Tamra Mentzer

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Sugarplum Fairy Blondies

Move over fruitcake—there’s a new holiday classic in town. These Sugarplum Fairy Blondies are jeweled with dates, cherries, cranberries, and almonds, then swirled with plum jam for a sparkling, modern twist on old-world Christmas flavors.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon cinnamon
• Tiny pinch cardamom (optional)
• 1 cup unsalted butter, melted and slightly cooled
• 1 cup liht brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Mix-Ins
• 1/4 cup chopped dates
• 1/4 cup dried cherries
• 1/4 cup dried cranberries
• 1/4 to 1/3 cup chopped almonds
• 1/2 to 3/4 cup white chocolate chips (optional)
• Swirl
• 1/3 to 1/2 cup plum jam
• Topping
• Coarse sugar
• Extra chopped almonds (optional)

Instructions

1. Preheat the oven to 350°F. Line an 8x8 or 9x9 pan with parchment paper.
2. Whisk together the flour, baking powder, salt, cinnamon, and cardamom if using.
3. In a separate bowl whisk the melted butter with the brown sugar and granulated sugar until smooth. Add the eggs, vanilla extract, and almond extract.
4. Combine the dry ingredients with the wet ingredients and mix just until blended.
5. Chop the dates, cherries, and cranberries. Soak them in hot water for 5 minutes, drain well, and pat dry.
6. Stir the fruit into the batter along with the chopped almonds and white chocolate chips if using.
7. Spread the batter evenly into the pan. Spoon the plum jam over the top in several dollops and gently swirl it without pushing it too deep.
8. Sprinkle coarse sugar and extra almonds on top if desired.
9. Bake for 28 to 35 minutes or until the edges are set and the center is just set.
10. Cool completely before cutting.