DIAMOND FRUITCAKE RECIPES

Steps:

• Whisk together flour, cinnamon, ginger, salt, baking soda, nutmeg, baking powder, and pepper in a medium bowl.
• Using an electric mixer on medium speed, beat brown sugar and butter until light and creamy, about 3 minutes. Beat in egg and molasses, scraping down sides of bowl as needed, until incorporated, about 2 minutes. Reduce speed to low and add dry ingredients; beat until just combined. Add raisins and mix just to evenly distribute. Cover and chill at least 30 minutes and up to 12 hours.
• Place a rack in middle of oven; preheat to 350°. Divide dough in half and transfer to a parchment-lined baking sheet. Using wet hands, shape dough into two 12"-long logs (a plastic bowl scraper is helpful for this) and arrange on opposing long sides of baking sheet, spacing 2"–3" from long edges. Lightly flatten top of each log.
• Bake logs until edges are just set but centers are still soft, 23–26 minutes (logs will spread and crack). Let cool.
• Whisk powdered sugar and milk in a small bowl until smooth. Glaze should be thick but pourable; thin with more milk if needed. Drizzle glaze erratically over logs; let sit until set, at least 30 minutes. Using a serrated knife, slice logs crosswise 1" thick (or slice 2" thick and cut in half down the center for a squarish cookie). Do ahead Cookies can be assembled 4 days ahead. Store airtight at room temperature.

Steps:

• Whisk together flour, cinnamon, ginger, salt, baking soda, nutmeg, baking powder, and pepper in a medium bowl.
• Using an electric mixer on medium speed, beat brown sugar and butter until light and creamy, about 3 minutes. Beat in egg and molasses, scraping down sides of bowl as needed, until incorporated, about 2 minutes. Reduce speed to low and add dry ingredients; beat until just combined. Add raisins and mix just to evenly distribute. Cover and chill at least 30 minutes and up to 12 hours.
• Place a rack in middle of oven; preheat to 350°. Divide dough in half and transfer to a parchment-lined baking sheet. Using wet hands, shape dough into two 12"-long logs (a plastic bowl scraper is helpful for this) and arrange on opposing long sides of baking sheet, spacing 2"–3" from long edges. Lightly flatten top of each log.
• Bake logs until edges are just set but centers are still soft, 23–26 minutes (logs will spread and crack). Let cool.
• Whisk powdered sugar and milk in a small bowl until smooth. Glaze should be thick but pourable; thin with more milk if needed. Drizzle glaze erratically over logs; let sit until set, at least 30 minutes. Using a serrated knife, slice logs crosswise 1" thick (or slice 2" thick and cut in half down the center for a squarish cookie). Do ahead Cookies can be assembled 4 days ahead. Store airtight at room temperature.