Fruitcake Cookies
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
5 dozen
ingredients
- 1 cup butter
- 1 1⁄2 cups sugar
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 (8 ounce) package candied cherries (I use 1/2 green and 1/2 red)
- 1 (8 ounce) package candied pineapple
- 1 (8 ounce) package dates
- 2 cups pecans
directions
- Preheat oven to 350 degrees.
- Prepare fruit and nuts by quartering cherries and chopping dates, pineapples, and nuts about the same size; set aside.
- In small bowl combine flour, salt, baking soda, and cinnamon; set aside.
- In large mixing bowl, cream butter and sugar until fluffy.
- Add eggs and beat well.
- Add flour mixture and mix only until combined.
- Stir in vanilla and fruit and nuts.
- Place spoonfuls of dough onto cookie sheets and bake about 10 to 12 minutes or until golden brown- do not overcook.
- After cooling on cookie sheet for 2 minutes transfer to wire rack.
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Reviews
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Wonderful recipe. I made one change and one mistake. I added 1 tsp of lemon extract for a bit more zing. I should not have used already diced dates, as they are sugar coated and made the cookies a bit sweeter than I like. Perhaps you can cut the sugar in the recipe to compensate for that. The dough is very heavy so I used a cookie scoop. Mine has no numbers on it but holds just over a Tbsp of liquid. It yielded 68 cookies and made fast work of what could be a long process. Parchment paper on the cookie sheet also makes things easier.
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A nice change from a chocolate chip cookie. I am the only one in my house that likes fruitcake-- so I made these to put in gift trays. I used the precut fruitcake cherries/stuff from the produce section, and chopped dates. That really cuts down on prep time. But don't tell your husband-- they like to feel they helped. I soaked the fruit in brandy overnight- just 'cause. I also made three cookie sheets- then threw the rest of the batter into a pan for bar cookies. This does make A LOT of batter. This is definitely my fruitcake reicpe for now on.
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Tweaks
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You MUST understand that any fruitcake is NOT my thing, so I have tried to overcome that in my assessment. The only thing I changed was to substitute craisins for dates (which I REALLY can't abide). I knew that would add to the sweetnes, but also gave a slight tart taste, as well. I USED to make fruitcakes for gifts, but got tired of the usual jokes, although my former boss told his mother that mine were better than HERS ! I think these will make a nice addition to the cookie plates I give to several non-baking friends - EVERYONE loves a cookie, and these look quite dramatic. I got 5 dozen, since the recipe doesn't say, using a cookie scoop, and had to bake 12-14 minutes. Thanks, PCrocker.
RECIPE SUBMITTED BY
PCrocker
United States
I was born in Newfoundland, Canada. I grew up watching my grandmother bake bread and knit.
<br>I now live in a friendly little town on the coast of North Carolina. I love to bake, especially bread and desserts. I also love to knit, especially socks, just like my grandmother. I am the co-owner of a yarn shop in our little town. When I'm not working in the shop I am usually at home in the kitchen!