When it is the Christmas Season, what would Christmas be like without fruit cakes? I have wonderful memories of Mom’s fruit cakes and fruit cake cookies from my childhood – I still love them. This recipe for fruitcake cookies is an old family favorite Christmas cookie. My mother made these wonderful cookies every Christmas. She would freeze them, and I would sneak into the freeze and eat them!
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 1/2 cups dates, cut into small pieces
- 3 tablespoons rum
- 3/4 cup candied cherries
- 3/4 cup white raisins
- 2 slices candied pineapple, coarsely chopped
- 2 cups walnuts, toasted and coarsely chopped
- 2 cups almonds, toasted and coarsely chopped
- 2 cups pecans, toasted and coarsely chopped
- 1/4 cup all-purpose flour
- 1/2 cup butter, room temperature
- 3/4 cup (firmly-packed) brown sugar
- 1 egg, well beaten
- 1 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powdered
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon mace, ground
- Zest of 1 orange, grated
- Zest of 1 lemon, grated
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
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In the top of a double boiler over hot water, combine dates and rum; let steep 2 to 3 hours. Remove from heat and let cool.
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Preheat oven to 300 degrees F.
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In a large bowl, combine candied cherries, white raisins, candied pineapple, walnuts, almonds, and pecans. Sift 1/4 cup flour over the fruit and nut mixture; stir until well blended. Set aside.
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In a medium bowl, cream butter and brown sugar until light and fluffy; add egg and continue to cream until light and fluffy. Sift cake flour, baking soda, baking powder, salt, cinnamon, and mace into the butter mixture; stir until well blended. Add steeped dates, orange zest, lemon zest, vanilla extract, and almond extract to batter; stir until well blended. Add fruit and nut mixture; stir until well blended.
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Drop by teaspoonfuls onto ungreased cookie sheets. Bake 15 to 20 minutes or until golden brown (be careful not to over bake). Remove from oven and cool on wire cooling racks.
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Store cookies in an airtight container.
NOTE: You can use any combination of nuts or fruits in the recipe that you wish. Whatever you have on hand in the pantry.
* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F. for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.