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Fruitcake Cookies Recipe

For folks who like their fruitcake in small doses, this is the mouthwatering answer. I always have plenty packed away in the freezer to replenish my yuletide supply.—Bonnie Milner, De Ridder, Louisiana

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Fruitcake Cookies Recipe

Prep: 15 min. Bake: 15 min./batch

Yield: 48 Servings

15 15 30

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped pecans
1 package (8 ounces) chopped dates
8 ounces candied cherries, halved
8 ounces candied pineapple, diced

Directions

In a large bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in the pecans, dates and fruit.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 8 dozen.

Nutritional Facts 1 serving (2 each) equals 159 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 98 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Fruitcake Cookies in Country Woman Christmas Annual 1998, p31