Fruit Cake Cookies Recipe

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Fruit Cake Cookies are simply wonderful!  They are lovely to look at, easy to make, fabulous eating, and somewhat expensive to make.  They are similar to a fruit cake – but so much easier to make!  They are full of dried fruits and nuts of your choice which makes them very festive as they are tasty!   A good fruit cake is hard to beat.   These cookies also make great holiday gifts as they are pretty to look at and so delicious to eat.  The longer you store these delicious fruit cake cookie, the better they taste.

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!

 

Fruit Cake Cookies

 

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

 

 

Fruit Cake Cookies Recipe:

Fruit Cake Cookies Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 5 dozen cookies

Ingredients:

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 coarsely-chopped toasted walnuts*
2 cups coarsely-chopped toasted almonds*
2 cups coarsely-chopped toasted pecans*
1/4 cup all-purpose flour
1/2 cup butter, room temperature
3/4 cup firmly-packed brown sugar
egg, well beaten
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
Grated zest of 1 orange
Grated zest of 1 lemon
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

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.  

 

Instructions:

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.

Preheat oven to 300 degrees F.

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.

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.

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.

Store cookies in an airtight container.

 

https://whatscookingamerica.net/Cookie/FruitcakeCookies.htm

 

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