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Fruitcake Cookies

(2 Votes)
Fruitcake Cookies
YIELDS
48 (4 dozen)
COOK TIME
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.

Nutritional InformationShow More

Servings Per Recipe: 48

  • Amount Per Serving % Daily Value *
  • Calories 111
  • Calories from Fat 41
  • Total Fat 4.5g 7 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 1.3g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 10mg 3 %
  • Sodium 53mg 2 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 12g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I added rum raisins and substituted walnuts for the pecans. This will be added to my holiday baking. It was very easy and tasted out of this world good. Many thanks.

I used candied cherries, citron, and peels that I had leftover after baking a fruitcake. For a variety in taste/color, I dipped half of the cookies, halfway (so the color of the fruit still showed), in melted chocolate chips. The chocolate was a good match for the citrus flavor in the fruit.

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