Better-Than-Fruitcake Cookies Recipe
- 2 cups raisins
- 1/4 cup bourbon or unsweetened apple juice
- 2 tablespoons butter, softened
- 1/4 cup packed brown sugar
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pecan halves
- 3/4 cup red candied cherries, halved
- 3/4 cup green candied cherries, halved
- 1. In a small bowl, combine raisins and bourbon. Cover and let stand for 30 minutes.
- 2. In a large bowl, cream butter and brown sugar until blended. Beat in egg. Combine the flour, cinnamon, baking soda, nutmeg and cloves; gradually beat into creamed mixture. Stir in the pecans, cherries and raisin mixture.
- 3. Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 325° for 12-15 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely. Store in an airtight container. Yield: 3 dozen.
1 cookie equals 93 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 40 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Reviews for Better-Than-Fruitcake Cookies
"Excellent - we love these!"
"This is the recipe my Mom always used. I grind my fruit in a meat grinder because my family doesn't like big pieces. They are delicious Use raisins, cherries, chopped dates, and pineapple."
"Delicious. They tasted just like fruitcake. I also used the fruitcake mix from the store. It included citron which added the taste I associate with fruitcake. I will definitely make these again."
"Great!! Used candied cherry and pineapple mix and Apple juice,"
"Excellent! I didn't have raisins so I substituted Craisins instead. I also used the Fruit Cake mix that our grocery store had and they turned out wonderful! So much so, I went back to the grocery store to purchase more Fruit Cake Mix."
"Very good recipe! I also used dried fruits instead of candied ones. The dried pineapple, cherries and dried apricots. Maybe will add some citrus next time. I Used only apple juicefor the mix. Baking time is the key. 12 minutes is enough or they dry out too much! I placed mine in the cupcake liners both mini and regular--works great."
"I used to make these many years ago. I substituted 1 1/2 cups of candied fruit peels for the candied red and green cherries and added this to the 2 c raisins and let these soak overnight in 1/2 cup of Brandy instead of bourbon, turning the container over once or twice to be sure the brandy flavored the entire contents of the container. I also used chopped pecans (walnuts are also good....have used them in the past). These are my Hubby's favorite Christmas cookie and I found out today, one of our friends flipped over them when he tasted them. Delicious!"
"These are absolutely wonderful!!! Just took the first batch out of the oven & had to sample. My husband who is not a sweet lover thought these were divine!! I ran out of candied cherries and used some candied pineapple instead. Already adding the ingredients to my grocery list to make another batch!! The bourbon adds a hint of flavor that is not at all overwhelming! I did chill the batter for a few minutes before placing on the cookie sheet and it worked well."
"These cookies are wonderful!! My husband says they are better than fruit cake. Very moist. I did learn though not to over bake them, 12 minutes was all mine needed, I also made them into large cookies. I also used a mixture called fruit cake candied fruit, that is all our store."
"I have a recipe almost exactly like this but called "Lizzies" that I have been making for many years. Since my family doesn't like fruitcake, these are a great substitute. These my family like. They are delicious and keep very well. I use only red cherries but it wouldn't make any difference except more colorful with green and red."
"Very easy to make."
"Can I substitute candied pineapple for the raisins. My family will not eat anything with raisins. I would eliminate the bourbon."
"These cookies are easy to throw together and an exceptionally delicious as well as colorful addition to the gift tins of cookies I prepare. The recipe is a keeper and will be a tradition inthe Paulsen household from now on."
"Wonderful and easy! I did use Crasins instead of the red candied cherries."
"These are delicious. They taste like fruitcake (with a great balance of spices) but the texture is a lot more enjoyable! My only issue was that they are difficult to put on the baking sheet because they kept kind of crumbling and falling apart-- my suggestion for this is to cool the batter for 5-10 minutes before baking. The batch only made 20 cookies because I made them a little larger so if you don't want them as tiny as the picture, but want a bigger payoff for your efforts, double the recipe! I can't wait to see how they are rated in my holiday cook-off at work tomorrow!@Joscy- the candied cherries I got have 15g sugar and 23 total carbs for only 10 pieces!!! I would look at the label first and maybe substitute some sugar-free Craisins or something similar :)"
"Just asking....are these suitable ((with candied cherries??)) for folks with Type I diabetes? I noticed it has 16 grams of carbs (I consider that 1 (one) carb). Thank You!!"
"I dont like fruitcake at all, but my husband really likes it. I made these for a cookie exchange because I knew that he would enjoy the leftovers. As it turns out, these cookies are fantastic! They got rave reviews at the cookie exchange. The recipe name is definitely appropriate."