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Fruitcake Cookies

(1 Votes)
YIELDS
4 dozen cookies
COOK TIME
15 Min
READY IN
15 Min

Holiday fruitcake that you can't get rid of wouldn't be a problem if it existed in cookie form! That's why we created Fruitcake Cookies! Why didn't anybody think of bite-sized fruitcake before?

What You'll Need:
  • 1 pound candied mixed fruit, diced (see Tip)
  • 2 cups chopped pecans
  • 2 cups all-purpose flour, divided
  • 1/4 cup (1/2-stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
What To Do:
  1. Preheat oven to 325 degrees F. Coat rimmed baking sheets with cooking spray.
     
  2. In a bowl, combine candied fruit, pecans, and 1/2 cup flour; toss until fruit and pecans are evenly coated, then set aside.
     
  3. In another bowl, cream butter and brown sugar until fluffy. Beat in eggs and milk. Add remaining 1-1/2 cups flour,  baking powder, cinnamon, and nutmeg, and beat until well blended.
     
  4. Stir in fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto rimmed baking sheets. Bake 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely.
Notes

Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron. If you prefer, use just one particular favorite.

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